Arroz A La Mexicana Mexican Rice 1 Recipe

• 2 Tbsp. Fat (I use vegetable oil)
• 1 c. Raw rice
• 1 sm Onion, chopped
• 1/2 x Greehn pepper, minced
• 2 tsp Salt
• 2 tsp Gebhardt's Chili Pwdr
• 1 c. Tomatoes
• 2 c. Water

1. Here is a recipe I use a lot for our church suppers and everyone likes it.
2. It is from Gebhardt's Mexican Cookery for American Homes.
3. Wash rice well and dry; brown raw rice in warm fat, add in onion, green pepper, salt, Gebhardt's Chili Pwdr and tomatoes.
4. Mix well and add in just sufficient water to cover mix.
5. Cover with lid and allow to simmer till rice is tender, about 30 min.
6. Remove lid to allow mix to dry out.
7. Don't stir after the cooking starts, as stirring tends to break the rice grains, causing mix to become gummy.

fat, rice, onion, pepper, salt, tomatoes, water

Taken from cookeatshare.com/recipes/arroz-a-la-mexicana-mexican-rice-1-69542 (may not work)