Mexican Rice
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 2 tablespoons butter
- 1 1/2 cups long grain rice
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 clove minced garlic
- 2 cups water
- 1 (14 1/2 oz) can diced tomatoes with green chiles
- 1 teaspoons chili powder
- 1 teaspoon salt
- 1 cup shredded cheddar
Directions
In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.