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Mexican Rice by

Source: Luby's Cafeteria


1 1/2 cups long-grain white rice
1/4 cup vegetable oil
2 1/2 cups chicken broth
1/4 cup green bell pepper, finely diced
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can whole peeled tomatoes (8 oz)


n a medium saucepan over medium heat, brown rice in oil. Add broth and bring to boil. Reduce heat, cover and cook for 10 minutes.

Add green pepper, celery, onion, cumin, garlic powder, chili powder, salt and pepper. Mix well. Add tomatoes and their juice, mixing well and breaking up tomatoes with large spoon. Cover and continue cooking over low heat 15 minutes or until vegetables are tender and most of the liquid is absorbed.

Servings: 8

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