Tex-Mex Rice
"My grandmother gave me the recipe for this nicely spiced rice," recalls Kat Thompson of Prineville, Oregon. At 24 cents per serving, it's an economical side dish. "Or add some ground beef for a satisfying skillet meal," she suggests.
Ingredients
- 1 cup uncooked long grain rice
- 1 medium onion, chopped
- 2 tablespoons canola oil
- 2 cups boiling water
- 1 medium green pepper, chopped
- 1-1/2 teaspoons chili powder
- 1 teaspoon salt
- 1 can (14-1/2 ounces) diced tomatoes, drained
Reviews
Whenever we have Mexican food, I reach for this recipe. I like it with the addition of red kidney beans as well and topped with shredded Mexican cheese - yum! We've also used brown rice with great results, too!