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      RECIPE TITLE "Mexicali Rice" Author: Thomas, Germany

    yields4 servings time70 min. difficultymoderate


    • 1 teaspoon canola oil;
    • 1/4 cup chopped onions;
    • 1/4 cup chopped green peppers;
    • 1 tablespoon chopped green chili peppers;
    • 1 cup nonfat chicken or vegetable broth
    • ; 1/2 cup tomato juice or vegetable juice cocktail;
    • 2 teaspoons Worcestershire sauce;
    • 1 teaspoon chili powder;
    • 1 teaspoon sugar;
    • 1/4 teaspoon dried oregano;
    • 1/4 teaspoon garlic powder;
    • Freshly ground black pepper, to taste;
    • 3/4 cup brown rice.


    1. Warm the oil in a large saucepan over medium heat. Add the onions and green peppers and sauté for 3 minutes.
    2. Stir in the chili peppers. Cook for 3 minutes, stirring often. Add the broth, juice, Worcestershire sauce, chili powder, sugar, oregano, garlic powder and black pepper. Bring the mixture to a boil.
    3. Add the rice and return to a boil. Reduce the heat to low, cover and simmer for 45 to 60 minutes, or until the liquid is absorbed and the rice is soft.
    4. Remove the pan from the heat and keep covered until ready to serve. Toss the rice gently with a fork.

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