Mexican Rice

Mexican Rice

2 T. oil 1 cup uncooked rice 1 can stewed tomatoes (14 oz) 1 small onion, minced 1/4 cup green pepper, chopped 2 t. salt 1 t. chili powder 2 cups water

In a large skillet, heat oil and add rice. Saut�, stirring, for 5 minutes or until evenly browned. Add all ingredients and mix well. Cover with a lid and simmer until rice is tender, about 30 minutes. Remove lid and allow to dry out. Serves 6. Source: The Best of Bridge

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