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This recipe just goes to show that not all Southwestern recipes are extra spicy. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- Wash rice and drain very well.
- Heat olive oil to sizzling in a large saucepan.
- Add well-drained rice and cook to a deep brown, stirring as needed to prevent burning.
- Add remaining ingredients, cover and cook until rice is tender and liquid is almost absorbed.
- Serve hot.