Friday, March 9, 2012

Mexican Rice

A one-pot meal is always a welcome sight to my children when it is their dish night. This dish is hearty enough to be a meal all on it's own or you can serve it beside another favorite Mexican dish.

I made some quick cheese quesadillas on the griddle and served tortilla chips on the side. You can freeze any leftovers that remain and add them to taco filling the next time you make tacos. The other way I have used the leftovers is as a filling in quesadillas. Add a little shredded pork or chicken and top with shredded cheese before sandwiching it between tortillas and cooking on a hot griddle. It is also great with some salsa, sour cream, and shredded cheese stirred in and then you can serve it as a chip dip. There really are endless possibilities with this recipe. I hope your family enjoys it as much as we do.

Mexican Rice

cup dried, minced onion
8 oz tomato sauce
1 tsp garlic powder
2 Tbsp bacon bits
1 cup rice
1–1½ cups cooked kidney beans
1 tsp chicken bouillon
1 can corn, drained
1 cup water
Salt and pepper to taste

Mix together onion, garlic, rice, bouillon, water, and tomato sauce. Bring to a boil, lower heat, cover and simmer 20–25 minutes or until rice is tender. Stir in bacon, beans, and corn. Heat through. You can use 1 can of kidney beans, rinsed. I love the precooked real bacon bits for this recipe. They make it convenient and easy.

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