Mexican Spanish Rice RecipeOrigin: Mexico Period: Traidtional |
Ingredients:
3 tbsp lard 
Mexican Spanish Rice Preparation:Method:Melt the lard in a large pan then add the rice and cook until a golden brown colour. Now reduce the heat and add the onion, bell pepper, chillies, tomatoes, garlic, black pepper and cayenne pepper. Mix to combine then add half the water and the salt. Bring to a simmer then cover the pan and allow to simmer until the mixture is almost dry. Add the remaining water a little at a time, allowing the rice to almost dry out before adding more. Continue cooking in this way until the rice is fluffy and completely cooked. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Mexican Spanish Rice to your online bookmark site: 
| ||
|
More Recipes from the Americas... More accompaniments to main courses... More Rice recipes... More recipes for Stews... |
|
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with rice and vegetables as primary ingredients: Bengali Pilau Rice Nohutlu Pilav Crockpot Costa Rican Beef and Vegetable Soup with Yellow Rice Ragoût of Goose Memphis-style Barbecued Ribs Teisennau Tatws Creole Fried Rice Cakes Rowan Berry and Chilli Relish Studynyna Rybiacha Bawd Bree Onion Savoury Winter Squash Soup Mushrooms Pilaf Kayanos Beef Soup with Winter Vegetables Nigerian Fried Rice Liver and Onions Rosebay Willowherb Fish Stew Djej Matisha Mesla Creamy Paprika Chicken Matelote d'Anguille Ukrainian Thick Cabbage Soup Cauliflower Soup Sauerbraten, Kartoffel-Mehlklöße und Lebkuchen Soße Cooked Red Wine Marinade Salsa Piquante Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
