Recipe - Arroz A La Mexicana Mexican Rice 1

2 tablespoon Fat (I use vegetable oil)
1 cup Raw rice
1 small Onion; minced
One half Greehn pepper; chopped
2 teaspoon Salt
2 teaspoon Gebhardt's Chili Powder
1 cup Tomatoes
2 cup Water

Here is a recipe I use a lot for our church suppers and everyone likes it.
It is from Gebhardt's Mexican Cookery for American Homes.

Wash rice well and dry; brown raw rice in hot fat, add onion, green pepper,
salt, Gebhardt's Chili Powder and tomatoes. Mix well and add just enough
water to cover mixture. Cover with lid and allow to simmer until rice is
tender, about 30 minutes. Remove lid to allow mixture to dry out. Do not
stir after the cooking starts, as stirring tends to break the rice grains,
causing mixture to become gummy.

Posted to TNT Prodigy's Recipe Exchange Newsletter by vergie1@juno.com
(Vergie A Ewing) on Sep 21, 1997