Spicy Mexican Rice Recipe
Spicy Mexican Rice Recipes
1.75 cups water
2.5 cups quick-cooking brown rice
pinch salt and freshly ground black pepper
pinch cayenne pepper
2 tsp ground cumin
2 tsp canola oil
1/3 cup hulled green pumpkin seeds
2 tbsp minced cilantro
In a medium saucepan over high
heat, bring water to a boil. Add rice; cover, reduce heat, and cook
10 minutes. Remove from heat and uncover. Add salt, pepper, cayenne
pepper, and cumin. Set aside.
Heat oil in small heavy skillet
over medium heat. Add pumpkin seeds and cook 3 minutes or until
lightly toasted, shaking pan frequently. Transfer seeds to a paper
towel to drain. Fluff rice with a fork; stir in pumpkin seeds and
cilantro or parsley.
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