Mexican Fried Rice
|Chicken stock||2 Cup (32 tbs)|
|Uncooked long grain rice||3⁄4 Cup (12 tbs)|
|Cooking oil||3 Tablespoon|
|Spanish tomato sauce/Bloody mary mix||6 Ounce|
|Green pepper||2 Tablespoon, chopped|
|Onion||1 Tablespoon, minced|
1 Bring the stock to a boil in a medium-size saucepan with a cover.
2 Add the salt and the rice, cover, and cook over medium heat for 15 minutes, or until done but not mushy.
3 Pour the oil into a heavy 10-inch frying pan and heat until hot. Add the rice and stir-fry for 10 minutes.
4 Add the rest of the ingredients and stir until well mixed. Cover and continue cooking for 10 minutes more, stirring occasionally.