Monday, March 21, 2011

Mexican Rice

3/4 cup water
3 cups cooked brown rice
1 cup chopped green onions
1 green bell pepper, chopped
1/2 teaspoon minced fresh garlic
1 10-ounce can Ro-tel diced tomatoes and green chilies
1/2 cup salsa
1/4 cup cilantro

Place water in saucepan. Add green onions, bell pepper, and garlic. Cook, stirring occasionally, for 10 minutes. Add the tomatoes and salsa. Stir in the hot rice and mix well. Cook until heated through. Stir in the cilantro and serve at once.

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