Mexican Rice With Green Peppers And Onion My Own__bebita Recipes

Steps:

• 1. Add oil to pan let it heat, add rice and cook until lightly browned, keep an eye on it so it will not burn (stirring frequently)when its lightly browned add onion and green peppers stir. Add tomatoe sauce, water, salt and pepper in this order.. bring to a boil. Lower temperature once it boils cover and leave covered for 20 minutes. DO NOT STIR OR OPEN LID until done!

Steps:

• Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
• Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

Steps:

• Wash and drain rice.
• Put peeled onion and bell pepper in food procesor and pulse until it is in very small pieces.
• Put olive oil in pan and saute drained rice for a couple of minutes.
• Add onion and bell pepper mix and saute for about 1 minute.
• Add water, bouillon power, tomato sauce, chili powder, cumin, garlic powder and frozen peas & carrots.
• Boil at med-high heat until water is down to just below the level of the rice. You should still see some bubbling on the surface. This takes about 10 minutes. Cover pan, turn burner down immediately to simmer and leave for 10 minutes more. Turn off heat and leave rice sitting on the burner for at least 10 minutes, undisturbed and covered. Fluff and serve.

Steps:

• In a heavy skillet saute onion, green bell pepper and garlic in oil until onion is softened.
• Add rice to skillet and cook over medium-high heat until rice has browned.
• Add tomatoes, chili powder , salt, and beef broth.
• Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes.
• Taste and add more salt if needed.

Steps:

• Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
• Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.

Steps:

• Melt the butter in a large sauce pan. Then add the jalapeno, onions and green peppers, sprinkle with salt and cook over medium heat until tender, about 5 minutes. Add the garlic and stir. Add the rice and cook over medium-high heat, stirring frequently, until the rice is golden, about 5 minutes. Turn the heat up to high and add 2 cups water and the stock. Bring to a boil, cover tightly, and reduce the heat to a simmer for 20 minutes. Remove from the heat and let rest, still covered, 3 minutes longer. Sprinkle with the lime zest and juice before serving.

Steps:

• In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.