On Jul 16, 5:11*pm, Janet Bostwick <nos...@cableone.net> wrote:
> I know this isn't a traditional Mexican Rice but it is a pleasant side
> dish. *Really a variant of pilaf.
So why do you call it Mexican Rice?
> MEXICAN RICE
> Janet US
> 1 cup uncooked long-grain rice
> 1/3 cup chopped onion
> 2 tablespoons butter
> *1 chicken bouillon cube or 1 ¾ teaspoon chicken base or 1 ¾ *cup
> chicken broth (if using broth, delete hot water)
> *1 ¾ cup hot water
> ½ cup salsa (I use Pace Picante)
> 1 can *(2.3 ounce) sliced ripe olives (I use whole olives and
> slice/chop them myself)
> 2 tablespoons chopped green onion
> In skillet, sauté rice and onion in butter until onion is tender and
> rice is lightly browned. *Add bouillon cube or chicken base, gradually
> add hot water and salsa, stirring just to mix. *Cover and simmer 20-25
> minutes until liquid is absorbed. *Stir in olives and green onion.
> Makes 4 to 6 servings
Mmmm. Bouillon cube and jarred Pace Picante. Did you get that off
page 2 of the food section of your local newspaper?