Mexican Rice Recipe
Ingredients
| Raw rice | 1 1/4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Hot water | ||
| Chives | 2 Tablespoon, chopped | |
| Salt | 1 1/2 Teaspoon | |
| Carrots | 2 Large, quartered | |
| 1 cup raw peas | ||
| Celery stalks | 6 , sliced | |
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Red cayenne pepper | 1 To taste, minced | |
| 3 tomatoes, peeled and chopped | ||
| 2 yellow tomatoes, peeled and chopped | ||
| Parsley | 3 Tablespoon, chopped | |
| Black pepper | 1/2 Teaspoon | |
| Stock | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Marjoram | 3/4 Teaspoon | |
| Butter | 1 Tablespoon | |
| Cooked ham | 2/3 Cup (16 tbs) | |
| Bread crumbs | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 3 Tablespoon, grated | |
Directions
Cook rice in butter in large skillet, stirring, until yellow.
Add all ingredients except the last 4; cover.
Simmer until tender, about 25 minutes.
Turn into greased 2 1/2 quart baking dish, dot with butter.
Sprinkle with ham, crumbs, and cheese.
Bake at 375° for 15 minutes
Add all ingredients except the last 4; cover.
Simmer until tender, about 25 minutes.
Turn into greased 2 1/2 quart baking dish, dot with butter.
Sprinkle with ham, crumbs, and cheese.
Bake at 375° for 15 minutes
Chef
