Mexican Rice

<h1>MEXICAN FRIED RICE</h1>

<p>Place in rice pot</p>

<ul>

<li><strong>1/2 tablespoon of butter</strong></li>

<li><strong>1/4 cup orzo</strong></li>

</ul>

<p>Begin saut&eacute;ing on medium-low.</p>

<p>Measure</p>

<ul>

<li><strong>1 cup rice</strong></li>

</ul>

<p>and add to rice pot. Add</p>

<ul>

<li><strong>1 capful of vegetable oil</strong></li>

</ul>

<p>Chop and add:</p>

<ul>

<li><strong>scallions</strong></li>

<li><strong>mild yellow chile pepper</strong></li>

</ul>

<p>While that is saut&eacute;ing, add, to taste:</p>

<ul>

<li><strong>1/4 tsp salt</strong></li>

<li><strong>ground black pepper</strong></li>

<li><strong>coriander</strong></li>

<li><strong>cumin</strong></li>

<li><strong>various chili powders</strong></li>

<li><strong>garlic powder</strong></li>

</ul>

<p>Finally add, when golden brown, add</p>

<ul>

<li><strong>1 can Mexican style tomatoes, chopped</strong></li>

</ul>

<p>and up to</p>

<ul>

<li><strong>1 cup water</strong></li>

</ul>

<p>and bring to boil. Reduce heat to low, cover, and simmer for 20 minutes.</p>

<p>&nbsp;</p>