Mexican Rice

I use home canned tomato juice but if you don't have this available, any store brand will do. The important thing is to sautÃ© the rice before adding the liquid. It not only adds flavor but it also cuts the cooking time.

Serves 6-8

Ingredients:

2 tablespoons cooking oil

1 Â½ cup Basmati rice

2 large tomatoes, peeled, seeded and diced (if tomatoes are not in season use 1-14 ounce can chopped tomatoes)

2 cups tomato juice

1/3 cup fresh cilantro, chopped

Salt and pepper to taste

Instructions:

Heat oil in large skillet, add rice and cook on moderate high heat until rice is slightly browned, stirring often.

Add tomato juice and diced tomatoes. Cover and cook until rice is soft. If all the liquid absorbs before the rice is soft add Â¼ cup more juice. Remove from heat.

Add cilantro and adjust flavor with salt and pepper. Cover and allow to set about 10 minutes.

Create your Own

Add Â½ cup chopped onions to rice when sautÃ©ing in oil or
Add 1/3 cup seeded, chopped green peppers or red peppers or
Add 2 seeded, chopped jalapeno peppers
Or any combination of the above
Top with 3 ounces shredded Cheddar cheese