Mexican Rice
Per serving
I adapted this dish from an online community to please my tastes. You can also use sour cream if you don't have cream cheese on hand. For quickness I also use minced garlic from a jar. I love garlic pepper salt, you should be able to find this but if not you can add them individually.
Ingredients
6 serv.Step-by-step instructions
- 1
Preheat oven to 450 degrees.
- 2
Place tomatoes, onion and garlic in buttered baking pan.
- 3
Sprinkle with garlic pepper salt and roast for 15-20 minutes.(I like to add the peas, carrots and potato to this mix as well and up the time anywhere from 30-60 minutes total.) Stir a couple of times while cooking.
- 4
Boil water in saucepan and add rice.
- 5
Reduce heat, cover and let simmer 15-20 minutes.
- 6
Heat olive oil in large skillet over medium heat.
- 7
Put rice, veggies and cream cheese in skillet and season. (You may wish to add cayenne pepper to spice it up.)
- 8
Done when veggies are tender.
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