Mexican Red Rice

Well it turns out, I actually had this recipe in my Recipe Builder on WeWa (although it isn't a WeWa recipe). I believe I got this out of a Betty Crocker Cookbook. This is far and above the best Mexican Rice. You'll never want anything from a Texican restaurant again.

Mexican Red Rice

Course: side dishes PointsPlus™ Value: 5 Servings: 5 Preparation Time: 0 min Cooking Time: 0 min Level of Difficulty: Easy

Subscriber built RECIPE

Ingredients

	1 medium onion(s)
	1 small green pepper(s)
	1 tsp minced garlic
	8 oz canned tomato sauce
	10 1/2 oz canned condensed beef broth bouillon and consomme (use Campbell's double condensed Beef Broth)
	3/4 tsp Cumin seeds (use cumin)
	3/4 tsp chili powder
	2 1/4 cup(s) dry instant long-grain white rice

Instructions

Chop onion and green pepper.
In saucepan, over medium heat, cook onion, green pepper and garlic, stirring occasionally, until vegetables are tender. Stir in broth, tomato sauce, cumin, and chili powdwer.

Heat to boiling; stir in rice. Cover and cook over very low heat for about 10 minutes or until liquid is absorbed. Fluff with fork.