Served as main course. Non-vegetarian dish. Speciality: Low Cholesterol, Low Sat. Fat, Low Protein diet.

Mexican

2 cups Rice

1/4 cup Vegetable Oil

1-2 Tomato, coarsely chopped

1 small Onion, coarsely chopped

2 Garlic Cloves

1 Chicken bouillon cube

1/2 Tablespoon Salt

1 (14 1/2 ounce) can mixed Vegetables (optional)

4 cups Water

Rinse rice under cold water until water begins to run clear of starch. In saucepan or large skillet with lid (preferably non-stick) heat oil over medium heat. Add drained rice and fry until lightly browned, about 5 minutes, stirring occasionally to prevent burning. In the meantime, add next 5 ingredients (not mixed veggies) to a blender and blend until smooth. When rice is done frying, drain excess oil. Add tomato purée to rice and continue frying about 5 more minutes, stirring frequently to prevent burning. Add water and stir to separate lumps of rice. Taste broth to check for salt. It should almost taste too salty because the rice will soak up a lot of salt and still come out bland. Drain can of vegetables (or canned peas and carrots) and add to broth. Stir. Bring to a boil. Cover and lower flame to low and cook for 20 minutes or until all broth is absorbed, do not lift lid for 20 minutes.

Preparation time: 5 minutes

Cooking time: 30 minutes

Serves: 6-8

You may also be interested in ...