Mexican Rice
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 2 cups water
- 1 cup uncooked rice (NOT instant)
- 4 medium tomatoes
- 1⁄2 medium onion
- 2 garlic cloves, peeled & minced
- 1⁄4 cup olive oil
- 1⁄2 cup peas
- 2 carrots, chopped
- 1 potato, peeled & chopped
- 2 -3 ounces cream cheese (to taste)
- garlic-pepper-salt seasoning (to taste)
- cayenne pepper (optional)
Directions
- Preheat oven to 450 degrees.
- Place tomatoes, onion and garlic in buttered baking pan.
- Sprinkle with garlic pepper salt and roast for 15-20 minutes.(I like to add the peas, carrots and potato to this mix as well and up the time anywhere from 30-60 minutes total.) Stir a couple of times while cooking.
- Boil water in saucepan and add rice.
- Reduce heat, cover and let simmer 15-20 minutes.
- Heat olive oil in large skillet over medium heat.
- Put rice, veggies and cream cheese in skillet and season. (You may wish to add cayenne pepper to spice it up.)
- Done when veggies are tender.
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