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February 17, 2007
Mexican Rice
I used to take the RiceARoni Mexican rice mix and then add tomatoes, peppers and onion, but that mix is full of sodium! One servings has over a thousand milligrams of sodium! Yikes! So today I decided it would be easy to make my own, and you know what it was! Fresh is always better than boxed anyway. ;o)
What You'll Need:
1 cup of long grain rice
1 - 14.5 ounce can of diced tomatoes (Or you can use 2 cups of fresh tomatoes, chopped)
1 bell pepper, chopped
1 bunch of scallions, chopped (Most bunches have 8 or 9 scallions in them. You can also use 1 small onion, chopped.)
1 tablespoon of chili powder
1 teaspoon of garlic salt
1/8 teaspoon of cayenne pepper
1 teaspoon of black pepper
1 cup of water
Dump all the ingredients in a covered dish and microwave for 20 minutes. When finished stir and let sit for 5 minutes before serving.
Notes: You could vary this by adding 1 cup of frozen corn or a can of black or red beans.
Posted by Dianne at February 17, 2007 12:55 PM
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We are having chicken fajitas this evening (minus the tortillas for Jamison). I put the chicken and spices in the slow cooker this morning and I'll make some Mexican rice for me and some plain rice for Alexis and... [Read More]
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