Mom's Arroz Mexicano

This is the Wombat's recipe for Arroz Mexican (Mexican Rice).  When we have it this week with quesadillas, I am going to attempt to modify it to use brown rice (mainly will need to adjust coking time, and possibly amount of liquid). If you missed the menu post, you can see it here. I will post a picture after we make the rice this week.

Mom's Arroz Mexicano

 
1 cup uncooked long grain white rice
1/3 cup chopped green onion
1/3 cup chopped bell pepper, red and/or green
2 tablespoons butter or olive oil
1 ¾  cups water, chicken broth, or combination
½ cup chunky salsa
Frozen corn, peas, carrots, etc.

In skillet, sauté rice, onion, and peppers in butter/olive oil until onion and peppers are tender and rice is lightly browned.

Gradually add liquid; stir in salsa.

Cover and simmer 20-25 minutes until liquid is absorbed.

Stir in frozen vegetables of choice – if serving immediately, add vegetables about 5-7 minutes before rice is done.