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Mexican Rice




Source of Recipe


NM State


List of Ingredients





¼ lb sliced chorizos or any highly spiced sausages
Olive oil
1 med. Onion, chopped
1 green pepper, chopped
1 cup raw long grain rice
1 cup hot water
1 cup Italian plum tomatoes
1-½ cup beef broth or tomato juice
2 Tbsp parsley, chopped
Good pinch oregano
Salt
Pepper
1 to 3 tsp chili powder
1 cup cooked green English peas
Avocado

In a large sauté pan sauté the chorizos in a little olive oil until the pieces are cooked through and evenly browned. Remove and reserve sausages.

Sauté the chopped onion and green pepper n the fat remaining in the sauté pan until soft. Add 1 cup raw rice, stir well and when it begins to take on a little color, add 1 cup hot water. Cook the rice, covered, over a low flame until the water is absorbed.

Add the tomatoes and beef broth or tomato juice, the parsley, oregano, salt and pepper, and 1 to 3 tsp chili powder to taste.

Mix well and cook the rice, still covered, for 15 minutes. Add the reserved chorizos and 1 cup cooked green peas and cook another 10 minutes or until the liquid is absorbed and the rice is tender and fluffy.

Serve Mexican rice very hot and garnished with cubes of chilled avocado.


Recipe