Mexican Rice I
This Mexican rice is a simple side that gets its flavor from frying the grains before any liquid goes in. Unwashed white rice is toasted in canola oil until golden, which gives it a nutty taste and helps the grains stay separate once cooked. Onion, green pepper, tomato and a little cumin cook right in the pot, so there is only one pan to wash.
Instructions
Heat the canola oil in a heavy pot over medium-high heat. Add the dry, unwashed rice and fry it, stirring often, until the grains turn golden brown.
Stir in the chopped onion and green pepper. Cook them until they have softened slightly.
Add the chopped tomatoes, salt, cumin and water, and stir once to combine. If you are using canned tomatoes, drain them first.
Cover the pot, turn the heat to low, and cook for 20 minutes. Serve warm as a side dish for 5 to 6 people.
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