Mexican Fried Rice

This is a standard dish on our table when we eat Mexican foods. It can be a side dish or incorporated into burritos. It is not highly spiced, nor is it 'hot', rather it complements the spicier dishes. It is commonly served in the same meal as 'green chili' and can be mixed with that dish to adjust the amount of 'hot' you feel.

It is rather simple to make, and quick, but it demands attention for the first few minutes or disaster will strike! Here's how to make about 1½ quarts.

Combine 8 ounces of tomato sauce, one cube of chicken bullion, and enough water to total 4 and 2/3 cups of liquid. This liquid will be used after the next step.

In a heavy-bottomed sauce pan or stock pot (something with a lid) place about a tablespoon of cooking oil. Heat the pan and oil, then add 2 cups uncooked rice. Stir the rice almost constantly until it is slightly browned. Any lack of attention on your part will cause burned or popped rice. The burned rice will flavor the whole dish and you might as well toss the whole batch and start again.

Quickly add the liquid prepared earlier (be careful of the steam which is generated during this step.) Then add 2 slices of onion about ½" thick and two ½" slices of green pepper. Stir the ingredients until combined. Watch until the mixture begins to boil, then cover and simmer for 25 minutes, undisturbed.

Test as you would any rice dish. When the liquid has been absorbed to your taste, it's ready to serve.