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American-Mexican Rice
Sally Strackbein
www.SallysKitchen.com
I have lots of canned and dry food in the pantry for emergencies. This recipe is the result of looking at all that food and saying, “I really need to use what I’ve got!”
2 cups rice
3 beef bouillon cubes
1 can Mexican stewed tomatoes
1 large onion, chopped fine (or 1/3 cup dry onion)
1 can chopped green chilis (7 ounce)
3 1/2 cups water
Put water, onion and bouillon cubes in rice cooker pan. Turn cooker on to cook. When water is boiling, make sure bouillon cubes are dissolved. Add the rest
of the ingredients. Cover and let it go! Stir every once in a while.
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