NO PHOTO
Ingredients
ServingsOriginal: Serves 5–6 (calculated as 5)
- canola oil3 tbsp
- uncooked white rice, white; uncooked; unwashed1 cup
- onion, chopped1/2
- green pepper, chopped1/2
- tomato, chopped; drain if canned1 cup
- salt1 tsp
- cumin1/2 tsp
- water2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Over medium-high heat, fry the dry rice in oil until golden brown, stirring often.
Add onions and green peppers and cook until slightly softened.
Add tomatoes, spices, and water. Cover and cook for 20 minutes on low heat.
Region evidence: place name in title — Dish name: “Mexican” in “Mexican Rice I” (corrected; previously north-america/US)
