Church Cookbook Mexican Rice
Ingredients
- 14 cup butter
- 2 -3 green onions, sliced, and tops
- 12 red pepper, chopped,
- 1 garlic clove, minced,
- 1 cup uncooked rice
- 1 tomatoes, sliced, skinned and thinly
- 12 cup tomato sauce
- 14 teaspoon black pepper
- salt
- 14 teaspoon cumin, ground
- 2 cups chicken stock
- 1 chicken bouillon cube
- 14 cup peas, fresh (optional) or 14 cup frozen peas (optional)
Directions
Saute the onions, red pepper and garlic in the butter for about 5 minutes.Add the uncooked rice and toast for about 2-3 minutes.
Add the rest of the ingredients, stir and simmer over low heat for 20 30 minutes until most of the liquid is absorbed.
It should be moist but not runny.
