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My Own Mexican Rice

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“I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)”
READY IN:
45mins
SERVES:
3-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
  2. Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
  3. Add water; cover and cook on low till rice is done, stirring occasionally.

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