A ‘side of Mexico’ sure to enhance anyMexican meal.
Recipe: Mexican Rice
2 tablespoons butter or margarine
1 cup long-grain white rice
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 (16-ounce) jar thick and chunky salsa
1 1/4 cups water
1 large carrot, peeled and shredded
1/2 cup frozen peas, thawed (optional)
Makes 8 servings.
*Note: For a quick-cook Mexican Rice, use4 cups instant rice instead of 1 cup long-grain white rice, and2 1/2 cups water instead of 1 1/4 cups water. After salsa mixturecomes to a boil, cook for length of time recommended on instantrice package.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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