Saturday, April 26, 2003

Mexican Rice

2 tablespoons butter
1 onion, chopped
1 1/2 cup white rice (not instant)
1 cup tomato juice
1 cup water
1 can chicken broth
1 teaspoon chili powder
black pepper to taste
2 tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
chopped fresh cilantro

In a large sauce pan, melt butter and sauté the onions until soft. Add rice and stir to coat. Add tomato juice, water, chicken broth, chili powder and black pepper. Stir and bring to a boil. Reduce heat, cover and slowly simmer for 20 minutes.

After 20 minutes has lapsed, add the tomatoes, the red and green peppers, cover and let stand for 15 minutes. Garnish each serving with a little fresh cilantro.

Delicious with any grilled fish or chicken recipe, a green vegetable, salad and hot bread!

Serves 4