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    You are in: Home / Recipes / My Own Mexican Rice Recipe
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    My Own Mexican Rice

    My Own Mexican Rice. Photo by daisygrl64

    1/3 Photos of My Own Mexican Rice

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    HEP MEP's Note:

    I kind of made this up from all different recipes, and it met our's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)

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    Units: US | Metric


    1. 1
      Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
    2. 2
      Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
    3. 3
      Add water; cover and cook on low till rice is done, stirring occasionally.

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    Ratings & Reviews:

    • on March 20, 2003


      This is really delicious and absolutely amazing! You are right about the aroma of the rosemary. It is out of the world! The aroma of the rosemary wafting through the air while and even after this is cooking is "To die for", just as this rice is! I cooked this in Maggi vegetable broth with onions instead of water to make it even more flavourful. Since broth already contains salt, I did not add any additional salt while cooking. Since I did not have dried basil, I substituted it with fresh basil. I used a combo of green and red bell pepper to make it even more colourful! The vibrancy of the colours that emerge once this rice is cooked, "PERFECTLY" spelled out my happiness on the first day of my sitting behind the wheel;) I have guests for dinner tonight and I can bet that not one grain is going to be left! I'm glad that I doubled the recipe:) A zillion thanks for a brilliant recipe!

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    • on January 26, 2003


      I made this as part of the Pick Your Chef cookathon. It is wonderful! The peppers and onions and herbs go together to make a very tasty combination. Very easy to make. I think I'll try this with ground beef added for a main dish. Thanks MEP!!

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    • on March 05, 2004


      Very tasty rice and a nice side for our Mexican dinner. I accidentally added Mexican oregano instead of the basil (had it in an old basil bottle) and thought it was a great addition to the basil and rosemary.

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    Read All Reviews (13)


    Nutritional Facts for My Own Mexican Rice

    Serving Size: 1 (265 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 363.5
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 787.9 mg
    Total Carbohydrate 62.8 g
    Dietary Fiber 3.8 g
    Sugars 5.9 g
    Protein 6.2 g

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