Wednesday, February 24, 2010

Mexican Rice

½ large onion
1 TB garlic
3-4 TB olive oil
2 cups rice
4 cups water
½ tsp salt
4 tsp chicken bullion
¼ cup salsa
cayan pepper (opt.)

 Saute onion, garlic, and olive oil. Add rice and stir until staring to brown, about 5 minutes. Add remaining ingredients. Stir and bring to a heavy boil. Turn down very low, simmer until all water is absorbed and rice is fluffy.

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