Mexican Rice (Arroz Mexicano)



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Mexican Rice (Arroz Mexicano)

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Cook tomato, carrots, peas, mushrooms, celery, onion flakes, garlic,
chives, parsley, marjoram, and pepper in bouillon until celery is tender.
Combine with rice. Cook until most of the liquid is evaporated or bake
uncovered in moderate oven (350 deg) until liquid evaporates.

Ingredients:

1 md Tomato; diced
1/3 c Diced carrots
2 oz Peas
1/4 c Diced celery
2 ts Dehydrated onion flakes
1 Clove (small) garlic;
-crushed
1 ts Minced fresh chives
1 ts Minced fresh parsley
3/4 ts Marjoram
1/8 ts Crushed red pepper -or-
1 ds Cayenne pepper or hot pepper
-sauce
1/2 c Chicken bouillon
1 c Cooked enriched rice

Serves:

4 Servings 		 
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