Dee's Mexican Rice Recipe
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"Easy, spicy rice. Serve with a dollop of sour cream. To make this a main dish: add 1/2 can black or kidney beans when you add the rice."
Original recipe yield: 4 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 10 Minutes
- Ready In:
- 20 Minutes
- Servings:
- 4
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Dee's Mexican Rice INGREDIENTS:
- 1 tablespoon vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander seed
- 2 teaspoons paprika
- 1 pinch red pepper flakes
- 1 pinch cayenne pepper
- 3 green onions
- 1 green bell pepper, chopped
- 1 cup pre-cooked corn kernels
- 2 small tomatoes, diced
- 1/4 cup ketchup
- 2 cups cooked rice
- salt to taste
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Dee's Mexican Rice DIRECTIONS:
- Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
- Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
- Add rice and stir until heated thoroughly. Salt to taste.
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