Mexican Rice

Jo Harrison

1 cup rice (uncooked)

1 quart stewed tomatoes

1 small onion

1 small bell pepper

1 teaspoon salt

oil and lard or drippings

First mince onion and pepper and fry slightly. Then wash rice and fry until light brown. Add strained tomatoes, cover closely and cook till done. Add a little hot water if juice is absorbed before rice is done.

California Ranch Rice

Virginia Leipper

1 cup chopped onion

4 Tablespoons butter

4 cups rice (cooked)

2 cups sour cream

Salt & pepper

1 cup cottage cheese

1 bay leaf

2 8 oz. can whole chilies

2 cups grated cheddar cheese

Saute chopped onions in butter, add rice, sour cream, cottage cheese, bay leaf, salt and pepper. Mix together. Put a layer of rice mixture in greased casserole, then a layer of chilies (seeded and cut in strips), and 1/2 cup of cheese. Repeat, ending with a layer of rice. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle remaining 1/3 cup cheese over top, bake 10 minute longer. Serves 8.

To make this dish a little more spicy add a can of Ro-Tel original tomatoes and green chilies. I've used diced chilies instead of whole and just mix the whole thing together put a little cheese on top and then cook. Other option ingredients include chili powder and red chili flakes - DLL

Back to : Garden Produce | Recipe book main page | Next page, vegetables