Mexican Rice - Paula Deen

By msweeney

Ingredients

• 2 tablespoons butter
• 1 1/2 cups long-grain rice
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 clove garlic, minced
• 2 cups water
• 1 (14 1/2-ounce) can diced tomatoes with green chiles
• 1 teaspoons chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1 cup shredded Cheddar
• Note: may consider adding 1 can black beans

Preparation

Step 1

Directions

In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.

Recipe courtesy Paula Deen (PBDB Collector's Issue 2009, pg. 90)

CATEGORIES:

Rice

Mexican

Easy

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