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Mexican Rice Memphis Style


1 Cup Extra Long Grain Rice
1/2 Cup White Onion (Diced)
1/2 Cup Green Onion (Diced)
1 1/2 Lb. Ground Chuck or Round
8 Oz Rotel Tomatoes
16 Oz Stewed Tomatoes
1/2 Cup Pace Picante Sauce (Medium)
2 tablespoon Salt
1 tablespoon Cayenne Pepper
2 Tbls. Oil
1 Cup Water

In skillet, scramble and brown ground meat with onions. Drain and set aside. Put oil in skillet, heat to sizzle and add rice, stir uncooked rice and let brown in oil. Add meat and all other ingredients, stir and cover. Let cook for twenty-five minutes, or until water and juice has evaporated and rice has fluffed. Serve with flour tortillas or tortilla chips.

This recipe makes a good, quick one dish meal with a Tex-Mex kick. You may want to garnish with sharp cheddar cheese and sliced black olives.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.