Mexican Rice with Jalepeno
If you use 5 cups water and 21/2 cups rice for this Mexican Rice recipe, you can make an inexpensive soup with leftovers. For four servings, just mix 1 cup leftover rice with 4 cups chicken broth; heat thoroughly.
1/4 cup chopped onion
1/2 cup vegetable oil
4 cup water
4 Tbsp butter or margarine
2 cup rice
1 lb American cheese, cubed
Combine onion, oil, water, butter and rice in a large pot or Dutch oven.
Add jalapenos to the pot. Cover; simmer over medium-low heat until rice is tender, about 40 minutes.
Carefully remove jalapenos from rice. Deseed, chop, and return to rice; mix well.
Add cheese to pot; mix well. Spoon rice into a serving bowl.
Mexican Rice tip: To cut the cooking time in half, mix the first 6 ingredients in a microwave-safe dish. Cover and microwave on MEDIUM for 10 min; stir. Cover and microwave on HIGH for 10 min. Add cheese; stir. Microwave rice on HIGH for 1 min longer or until cheese is melted. Stir well.