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Mexican Rice Mix
SUBMITTED BY:
Sonya Dueck
"Cumin and garlic powder season long grain rice in this simple side dish from Sonya Dueck of Cartwright, Manitoba. The mild mixture would be a nice complement to a spicy Mexican entree."
RECIPE RATING:
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(5)
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PREP TIME
10 Min
READY IN
10 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 tablespoons chicken bouillon granules
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons ground cumin
ADDITIONAL INGREDIENTS:
1 cup uncooked long grain rice
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter or margarine
2 1/2 cups water
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DIRECTIONS
In a bowl, combine the bouillon, salt, garlic powder and cumin. Store in an airtight container in a cool dry place for up to 1 year.
FOOTNOTE
To prepare rice: In a saucepan, saute rice, onion and green pepper in butter until rice is lightly browned. Stir in water and 5 teaspoons seasoning mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Yield: 4-6 servings.
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REVIEWS
Reviewed on dec. 21, 2006 by
divegreat
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divegreat
dec. 21, 2006
I was looking for a Mexican or Spanish rice side dish and I liked the combination of ingredients for this recipe. I threw the ingredients into a rice cooker for a time saver. I added a 1/2 can or about 8 oz. of Mexican stewed tomatoes. I lowered the chicken bouillion from 2 T to 1 T. and didn't add any of the salt. The rice turned out excellent. It was better than the main dish.
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4 users found this review helpful
I was looking for a Mexican or Spanish rice side dish and I liked the combination of...
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Reviewed on nov. 6, 2007 by Diana
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Diana
nov. 6, 2007
Over all this recipe was surprisingly good. I was in a hurry and had to make a few changes. The first being I did not have the time to cut up onions and peppers so they were left out and instead I added one teaspoon of onion powder. I took the advice of the other reviewer and added a can of diced tomatoes. Instead of the boullion granules I replaced it with half the water called for and half chicken broth. By doing this it ends up less salty and you could add the original salt required before or after cooking. Another thing I would do the next time I make this recipe would be to use the required liquid on the package of the rice. After cooking it still came out a little too moist and mushy.I doubled this recipe for a family of five and there was only a small amount left over. Even the pickiest of eaters went to town on this rice.
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2 users found this review helpful
Over all this recipe was surprisingly good. I was in a hurry and had to make a few changes....
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Reviewed on feb. 11, 2007 by Lawless
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Lawless
feb. 11, 2007
I was really dissapointed with this recipe. It was WAY too salty. I doubled the recipe because it was for 10 people and I had to add 2 cups of instant rice to absorb the excess water and salt. I added black beans, which was good.
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1 user found this review helpful
I was really dissapointed with this recipe. It was WAY too salty. I doubled the recipe because...
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Reviewed on mar. 17, 2008 by
Jessie
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Jessie
mar. 17, 2008
This is more like chicken flavored rice than mexican to me. It is good, but I don't understand why they tell you to store the seasoning. There is not enough seasoning to make the rice twice. It is also very salty.
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0 users found this review helpful
This is more like chicken flavored rice than mexican to me. It is good, but I don't...
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Reviewed on mar. 16, 2008 by
PrincessAmy
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PrincessAmy
mar. 16, 2008
First made on March 10, 2008 Next time I would add chili powder.
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0 users found this review helpful
First made on March 10, 2008 Next time I would add chili powder.
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