Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Rice >> Spanish Rice 17

Print this Recipe    Spanish Rice 17

Mexican Rice
Serves: 6

3 tablespoons bacon drippings
2/3 cup onion chopped
1 cup rice
1 cup green bell pepper chopped
1/2 cup red bell pepper or 1/4 cup pimiento, chopped
1 teaspoon chili powder
1 1/2 teaspoons salt
2 1/4 cups water
1/2 peas
1/2 frozen corn
1 tablespoon butter or margarine
black pepper freshly ground

Melt bacon fat in heavy skillet. Saute onions and rice until rice
is opaque, but not browned. Add green and red bell peppers or
pimiento, chili powder and 1 teaspoon salt. Mix well and add 2 cups
water and bring to boil uncovered; reduce heat to very low and
cover. Cook for about 18 to 20 minutes, or until tender.

To corn and peas, add 1/4 cup water in saucepan and 1/2 teaspoon
salt. Bring to boil and simmer 2 minutes. Turn up heat and reduce
water from vegetables. Add butter or margarine and grind of pepper.
Carefully fold peas and corn mixture into rice and keep hot, until
serving.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.