Rice Mexicali Recipe
Ingredients
| Oil | 1/4 Cup (16 tbs) | |
| Mushrooms | 1 Can (10oz) | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Tomatoes | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Rice | 1 Cup (16 tbs), uncooked | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | To Taste | |
| Sweet basil | 1/4 Teaspoon | |
| Oregano | 1/4 Teaspoon |
Directions
MAKING
1) In a large, deep skillet, heat oil.
2) Add mushrooms, onions and green pepper.
3) Cook over medium heat until tender and lightly browned.
4) Add tomatoes and water and bring to a boil.
5) Now add rice and remaining ingredients.
6) Reduce heat, cover and cook for about 30 minutes, or until rice is cooked well.
SERVING
7) Serve hot along with grilled shrimp and a salad.
1) In a large, deep skillet, heat oil.
2) Add mushrooms, onions and green pepper.
3) Cook over medium heat until tender and lightly browned.
4) Add tomatoes and water and bring to a boil.
5) Now add rice and remaining ingredients.
6) Reduce heat, cover and cook for about 30 minutes, or until rice is cooked well.
SERVING
7) Serve hot along with grilled shrimp and a salad.
Chef
