Recipe for cooking tex-mex chunky rice
Recipes from the Southwest US :: Southwestern Side Dishes
1 (6 ounce) pkg. Spanish rice mix
2 3/4 (two and three-fourth) c. water
1 (15 ounce) can dark kidney beans
1 (16 ounce) can tomatoes, undrained
1 med. green bell pepper, chopped
1 small onion, diced
1 1/2 tsp. chili powder
1 tsp. ground cumin
Shredded Cheddar cheese, for topping
Sour cream, for topping
In a 3-quart saucepan, combine rice mix, water, beans, tomatoes, bell pepper, onion and seasonings. Let it come to a boil over high heat. Reduce heat to low and simmer, uncovered or without a lid, for about 20 mins. or until rice is tender and liquid is absorbed, stirring occasionally.
Top each serving with shredded cheese and sour cream.
Serves 4.
