Easy Mexican Rice

Total Time Prep/Total Time: 20 min.
Yield 4 servings
Test Kitchen Approved
"As a wife and mother on a busy farm, I like family-pleasing recipes that are simple," says May Anderson of De Valls Bluff, Arkansas. "This is a favorite of ours that came from Liz Cazer, a member of the local 4-H club that I lead."

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 cup water
  • 1 cup uncooked instant rice
  • 1/2 to 3/4 teaspoon garlic salt
  • Dash cayenne pepper
  • 1/2 cup shredded mozzarella cheese

Directions

  1. In a large saucepan, saute onion and red pepper in butter until tender. Add the tomatoes, water, rice, garlic salt and cayenne. Bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until liquid is absorbed. Sprinkle with cheese.
"As a wife and mother on a busy farm, I like family-pleasing recipes that are simple," says May Anderson of De Valls Bluff, Arkansas. "This is a favorite of ours that came from Liz Cazer, a member of the local 4-H club that I lead."
Recipe Creator

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