Mexicano" or Mexican rice is the same as Spanish rice. This
is a traditional side dish to serve with enchiladas and refried
beans. Top the enchilada with guacamole, sour cream and chopped
chives. Leftover bell pepper may be chopped and frozen and may
be used later when making an omelet.
½ cup chopped yellow onion
finely chopped green bell pepper
tablespoons butter, melted
vine-ripened juicy tomatoes
teaspoon dried oregano
uncooked mixed long grain and brown rice
teaspoons seasoning salt
teaspoon ground black pepper
Spanish saffron powder
In a 2-quart baking dish, mix the onion, green pepper,
oregano, rice, salt, pepper, water and saffron.
2. Bake in a
oven for 35 minutes.
Add one cup of cooked corn kernels for variety. You
also make this in your rice cooker.