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MILLER'S MEXICAN RICE Recipe | |
Rice | |
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Ingredients:
3 ounces shredded carrots 2 ounces peas 1 medium sweet onion, finely chopped 2 ounces red bell peppers, finely chopped 2 ounces green bell peppers, finely chopped 2 cloves garlic, minced 1 tablespoon unsalted butter or margarine 6 ounces fresh and chunky salsa (as mild or spicy as you want) 1/4 teaspoon cumin 1 dash turmeric 6 ounces water 6 ounces long grain rice
Directions:
4 servings1. Cook carrot, peas, onion, peppers and garlic in margarine or butter in medium saucepan over medium-high heat for 5 minutes or until onion is tender. 2. Stir in salsa and water and heat to a boil. 3. Stir in the rice and re-heat to a boil. 4. Reduce heat to low, add cumin and turmeric, and simmer for 25 to 30 minutes or until rice is tender and all the liquid has been absorbed. | |