Prep 5 mins
Cook 5 mins
Our favorite restaurant's Mexican rice--so pretty and tasty--just wonderful. I cut the time down with instant rice, but use regular if you want.
- 1⁄2 red bell pepper
- 1⁄2 green bell pepper
- 1 (7/8 ounce) package taco seasoning
- 2 cups instant rice
- 2 cups water
- 2 tablespoons olive oil
- In small skillet sauté peppers with olive oil; drain.
- In sauce pan add water and bring to boil. Add taco seasoning, rice and peppers; cover 5 minutes. Enjoy.