My Own Mexican Rice

5.0(13)

I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)

by HEP MEP·published 2002-12-19

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Rice

Servings

(3–5)

Total time

45 min

prep 15 min

Calories / serving

364 kcal

Ingredients (12)

serves

2 small green bell peppers, choppedbell-pepper
1 medium onion, choppedonion
1 garlic clove, mincedgarlic
1 teaspoon rosemaryrosemary
1/2 teaspoon basilbasil
2 tablespoons oiloil
1 cup uncooked rice
2 large tomatoes, choppedtomato
1 teaspoon saltsalt
1/4 teaspoon pepperpepper
2 cups waterwater
picante saucepicante-sauce

Instructions (3 steps)

01Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
02Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
03Add water; cover and cook on low till rice is done, stirring occasionally.

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Rich recipe — supports nutrition-aware planning.