Vegetarian Mexican Rice


  • 3 tablespoons vegetable oil
  • ⅔ cup diced onion
  • 1 ½ cups uncooked white rice
  • 1 cup chopped green bell pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 ½ (8 ounce) cans tomato sauce
  • 2 teaspoons salt
  • 1 clove garlic, minced
  • ⅛ teaspoon powdered saffron
  • 3 cups water
  • Directions

  • Step 1

    In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.


  • Step 2

    Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer.Cook for 30 to 40 minutes, or until rice is tender.Stir occasionally.

  • Cook's Note:

    Instead of oil, I like to use bacon drippings. Sometimes, I like to use the oil and “cook” the rice in a large skillet until it appears brown. I then add the onion. If you do this, add a little more oil or bacon drippings.

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