Amanda & Friends' Cookbook Category Cook Back Next
 

Spanish Rice a la Becky

Cook: Becky Hayes

1/2 cup jasmine rice
1 cup minus 2 tbsp water
1/4 cup Herdez Salsa Taquera
1/4 cup finely chopped yellow onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1/2 tsp each of chili powder, cumin and dried minced garlic

Mix all ingredients in a saucepan, bring to a boil, reduce heat to very low, cover and simmer for the time specified on the bag of rice. When the timer goes off, allow it to set for an additional 3 minutes without any heat under it. Serve with your favorite Mexican foods.

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