Mexican Rice

The Recipe: Paula Deen recipe from foodnetwork.com.

What You Need:

2 T butter

1&1/2 C rice

1/2 C chopped onion

1/2 C chopped green bell pepper

2 C water

1 can Mexican diced tomatoes (with green chiles)

1 tsp salt

1 tsp chili powder

1/2 C shredded cheddar cheese

Your Turn:
In a large saucepan, melt 2 T butter over medium heat.

Add

· 1 & 1/2 C rice

· 1/2 C chopped onion

· 1/2 C chopped green pepper

Cook until rice is browned and vegetables are tender.

Stir in

· 2 C water

· 1 can tomatoes with green chiles

· 1 tsp salt

· 1 tsp chili powder (Don't skimp on this. I did that the first time, and it did not have enough flavor.)

Bring to a boil. Then, reduce heat to low and simmer, covered, until rice is tender, about 15-17 minutes.

Stir in 1/2 C shredded cheddar cheese. (Feel free to add a little more. Original recipe called for 1 C, but I thought that was too much)

Serve hot with quesadillas or tortilla soup.