Title: Mexican Rice
Yield: 4 servings
|1 ds white pepper|
|1 ds salt|
|1||C||yellow onion diced|
|1/2 pk frozen mixed vegetable|
Brown the rice in a teaspoon of oil. Be careful not to overcook.
Drain rice completely. In a 1-1/2 qt saucepan, combine the water,
tomato paste, diced onion, chicken base and seasonings. Place pan on
stove and bring to a boil. Reduce heat to low and stir the rice into
the liquid. Cover and allow the rice to cook for 20 minutes. Do not
stir the rice while cooking. Thaw the vegetables with a gentle water
spray and stir lightly into the rice. Allow rice to stand 5 minutes
and serve with ranchera sauce.