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Chili Rice Mexicali
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1
Reviews
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By:
Juan Valdez
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Chili Rice Mexicali Recipe boils rice with chili powder and butter then places in a mold and when formed fills center with a cooked assortment of onion, green pepper, kidney beans, tomatoes, whole kernel corn, Ac'cent and cheddar cheese.
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INGREDIENTS
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2 tablespoons butter or margarine
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1 teaspoon chili powder
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1 package pre-cooked rice
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1 1/2 cups cold water
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2 tablespoons shortening
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1 medium onion, sliced
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1 green pepper, diced
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1 No.2 can kidney beans
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2 tomatoes, diced
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1 12-ounce can whole kernel corn
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2 tablespoons chili powder
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Salt and pepper to taste
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1 teaspoon Ac'cent
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1/2 pound sharp Cheddar cheese, grated
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DIRECTIONS
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1:
Melt butter or margarine; blend in
1 teaspoon chili powder. Add rice and
cold water. Bring to a full boil, fluffing
rice occasionally with fork. Boil 2 minutes.
Remove from heat; cover, let
stand 10 minutes.
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2:
Meanwhile melt shortening; cook onion
and green pepper in shortening
until soft but not brown.
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3:
Add beans, tomatoes, corn, and seasonings;
mix well. Add cheese; stir
over low heat until cheese melts.
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4:
Pack hot rice into ring mold; invert
on serving plate. Fill center with bean
mixture. Garnish with fried banana
quarters. Serves 6.
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