Bell peppers add color to this rice side dish. Stirring the cooked rice mixture in a hot skillet dries and separates the kernels.
TEX-MEX FRIED RICE (Pantry Cooking with Home Preserved Foods)
2-1/4 cups water
4 teaspoons tomato chicken bouillon granules
1 tablespoon dried diced green bell pepper
1 tablespoon dried diced red bell pepper
1 cup long grain white rice
1 teaspoon onion powder
Cooking spray
In a 1-1/2 to 2-quart saucepan, combine water, bouillon, and dried peppers. Bring to a boil; stir in rice. Reduce heat to “low” and cover. Cook 20 minutes or until water is absorbed. Spray a 10 or 12-inch non-stick skillet with cooking spray and heat to medium-high heat. Pour cooked rice into the hot skillet and sprinkle with onion powder. Stir to combine. Cook until almost dry, stirring often, about 10 minutes. Serves 6.
