Mexican Brown Rice

  • 2 Tbsp Margarine
  • 1-1/4 cup Brown rice, uncooked
  • 1/3 cup Onion, chopped
  • 1/4 cup Green bell pepper, chopped
  • 1 Clove garlic, minced
  • 2 cup Hot water
  • 1 can Canned tomatoes(Mexican-style), chopped & undrained
  • 1/2 tsp Chili powder image placeholder

In a large saucepan, melt margarine and add rice, onion, pepper and garlic. Cook, stirring over low heat until rice is brown; then add remaining ingredients. Cover and cook over low heat until liquid is abosrbed, about 35-40 miutes.

NOTES: A tasty, high-fiber dish – modified from source recipe. I was lookg for some way to make brown rice taste decent. This worked very well! Next time I will try with less margarine.

Source: Lou Parris
Submitted by: Recipe Group Member
Date: Jan 10, 1997