Mexican Rice

12 ingredients
8 steps

Ingredients

  • 2 cups water
  • 1 cup uncooked rice (NOT instant)
  • 4 medium tomatoes
  • 1/2 medium onion
  • 2 garlic cloves, peeled & minced
  • 1/4 cup olive oil
  • 1/2 cup peas
  • 2 carrots, chopped
  • 1 potato, peeled & chopped
  • 2 -3 ounces cream cheese (to taste)
  • garlic-pepper-salt seasoning (to taste)
  • cayenne pepper (optional)

Directions

  1. 1
    Preheat oven to 450 degrees.
  2. 2
    Place tomatoes, onion and garlic in buttered baking pan.
  3. 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. 4
    Boil water in saucepan and add rice.
  5. 5
    Reduce heat, cover and let simmer 15-20 minutes.
  6. 6
    Heat olive oil in large skillet over medium heat.
  7. 7
    Put rice, veggies and cream cheese in skillet and season. (You may wish to add cayenne pepper to spice it up.)
  8. 8
    Done when veggies are tender.

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