Instant Mexican Rice
Prep: 15 minutes Cook: 15 minutes
- 2 1/2 cups water
- 2 1/4 cups instant brown rice
- 1 cup green onions, chopped
- 1 green bell pepper, chopped
- 1/2 tsp garlic, minced
- 10 ounce can Ro-tel diced tomatoes and green chilies
- 1/2 cup salsa
- 1/4 cup cilantro, chopped
Bring 1 cup of the water to a boil in a saucepan. Stir in the rice. Return to a boil, cover, and cook over low heat for 5 minutes. Remove from heat, stir, cover, and let rest for 5 minutes.
Place the remaining cups of water in another saucepan. Add the green onions, bell pepper, and garlic. Cook, stirring occasionally, for 10 minutes. Add the tomatoes and salsa. Stir in the hot rice and mix well. Cook until heated through. Stir in the cilantro and serve at once.
HINT: To make this with leftover cooked brown rice, use 3 cups of cooked rice. Add to the vegetables at the same time you add the tomatoes and salsa.