Mexican Rice for a Crowd from My South Texas Kitchen: Traditional Recipes And Modern Tips by Yvette
You’ll find my Mexican rice in my Rio Grande Rice and Beans chapter in a family size portion and in this chapter, too, for many reasons. When I’m cooking for a crowd, rice is my go to side dish,...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
Ingredients
- ½ cup cilantro, chopped
- 1½ teaspoons salt
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
- 1 cup peas or (½ cup diced carrots + ½ cup peas, or
- small can Veg-all mixed vegetables
- 1½ tablespoons granulated chicken bouillon
- 3¼ cups hot water
- 1½ cups long grain white rice
- 3 tablespoons vegetable oil
- ¾ cup white onion, chopped
- 1½ teaspoon ground cumin
- ¾ cup (8 ounces) tomato sauce
- 1 bell pepper, coarsely chopped
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