Friday, 30 December 2011

Mexican Rice

·         2 cups long grain rice
·         1 tbsp oil
·         1 cup kidney beans
·         3 cups chicken broth
·         ½ tsp garlic powder
·         ½ tsp oregano, crushed
·         Salt to taste
·         1 onion, chopped
·         1 bell pepper, chopped
·         8 oz can tomato sauce
                Heat oil in a heavy bottom skillet and add rice in it. Roast the rice until they turn to very light brown colour, approximately 10 minutes. Then add chopped onion and cook for 1-2 minutes. Now wash and drain the kidney beans and add them to the skillet. Add chopped bell pepper, garlic powder, broth, salt, tomato sauce and oregano also. When it starts boiling reduce the heat, cover and simmer over very low heat for 15-20 minutes. Mexican Rice are ready.