Mexican Rice I
Source and licence
"Mexican Rice I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mexican_Rice_I, revision 4493781), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mexican_Rice_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4493781
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 3 tablespoons canola oil
- 1 cup uncooked white rice (unwashed)
- ½ onion, chopped
- ½ green pepper, chopped
- 1 cup chopped tomatoes (if canned, drain them)
- 1 teaspoon salt
- ½ teaspoon cumin
- 2 cups water
Method
- Over medium-high heat, fry the dry rice in oil until golden brown, stirring often.
- Add onions and green peppers and cook until slightly softened.
- Add tomatoes, spices, and water. Cover and cook for 20 minutes on low heat.