Yes, I did it. I made another Paula Deen recipe. I've largely stayed away from her recipes for some time - not necessarily because of those racist issues which came to light but more because butter and sugar seemed to be the number one ingredient in everything. This one didn't look too bad (I used olive oil instead of the two tablespoons of butter).
We did like this - it was a great addition to our Cinco do Mayo dinner. It was easy to make ad ready in about 20 minutes - even better.
Mexican Rice
2 tablespoons butter (we used olive oil)
1 1/2 cups long grain rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove minced garlic
2 cups water
1 (14 1/2 oz) can diced tomatoes with green chiles
1 teaspoons chili powder
1 cup shredded cheese
In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt, and bring to a boil. Reduce the heat and simmer, uncovered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.
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