We LOVE Mexican Food at our house. Lately, I have been cooking tacos, quesadillas, or fajitas about once every week or so. Whatever the main dish, we always have some rice on the side. Some restaurants I have been to have rice that is, uhm, heartburn inducing. I don’t know what it is in them that causes them to be that way. Most Mexican rice mixes I have tried have had the same results. This is a very mild recipe. We are very mild people. It is wonderful, though!
- just a bit of oil
- 1-1/2 cups brown rice
- 2 whole bell peppers, chopped (what I normally do is buy four-one green, one red, one yellow, one orange. I use half and put the other half in the fajitas, or freeze the other halves.)
- 1 smallish tomato, chopped
- 1 tablespoon onion salt (I would use about half of an onion, but my kids won’t eat something that has chunks of onion, not matter how tiny they are diced up)
- 1 teaspoon garlic powder (once again, you could use a clove or two. My family acts like vampires when they see garlic cloves)
- 1/2 teaspoon black pepper
- 4 cups of water
Heat the oil in a large skillet over medium high heat. Add the rice, peppers, tomatoes, onion, garlic, and pepper. Stir around until everything is thoroughly mixed and is beginning to brown. Add water, bring to a boil. Cover, reduce heat and simmer for 45 minutes. Mmmm! Enjoy!!
Everybody in my house, besides Benjamin loves this. Benjamin does not eat rice at all. He likes Rice a Roni, but that is all. Samuel does not usually like rice, but he does this. He especially likes it with beans over it.