Mexican Rice With Tomatoes, Chiles, and Onion
It is used not only as a side dish but often as a major ingredient in burritos.
No. of Servings: 2
2 Onions (chopped lengthwise)
3 Tomatoes (pureed)
5 cloves Garlic (minced)
2 Green Chilies (halved)
2 Jalapeno Pepper (chopped)
½ cup Fresh Cilantro (finely chopped)
1 tbsp Lemon Juice
1 Lime (cut into wedges)
¾ tsp Cumin Powder
1 tsp Red Chili Powder
Salt and Pepper to taste
Salt and Pepper to taste
2 cups Water
No. of Servings: 2
Ingredients:
1 cup Long-Grained White Rice (rinsed)2 Onions (chopped lengthwise)
3 Tomatoes (pureed)
5 cloves Garlic (minced)
2 Green Chilies (halved)
2 Jalapeno Pepper (chopped)
½ cup Fresh Cilantro (finely chopped)
1 tbsp Lemon Juice
1 Lime (cut into wedges)
¾ tsp Cumin Powder
1 tsp Red Chili Powder
Salt and Pepper to taste
Salt and Pepper to taste
2 cups Water
Directions:
- Heat the oil in the pan.
- Sauté garlic, onion and chilies until golden brown.
- Add tomatoes and jalapenos and stir for few minutes.
- Pour rice in the pan and stir for about 2 minutes.
- Pour in water and bring to boil.
- Season it with red chili powder, cumin powder, salt and pepper.
- Bring to a boil, cover, and reduce heat to low.
- Cook for 20 minutes or till the rice is done.
- Sprinkle French cilantro and lemon juice on it.
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