Rio Grande Rice

I consider this a side dish, but you can add a half pound of cooked ground beef, or shredded roast beef, pork or chicken to make this a heartier main dish.
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Assembly Directions:
In a large saucepan, heat vegetable or olive oil over medium-low heat. Sauté the onions in the pan until golden brown. Add the rice to the pan and stir well to coat the grains with the oil. Mix in the remaining ingredients. Cover the pan and bring it to a boil, then reduce the heat to simmer and cook for 30-40 minutes until the rice is tender but still slightly undercooked. Stir the rice occasionally to keep it from sticking.

Freezing Directions:
Divide rice mixture into freezer containers or freezer bags. Seal and freeze, squeezing out as much extra air as possible.

Serving Directions:
Thaw thoroughly. Place rice mix in a saucepan over low heat until heated throughout, stirring frequently to prevent sticking. Or reheat in the microwave.

Comments:
*Note – Mexican saffron is different from Asian saffron. Asian saffron is much more potent in flavor and very expensive – about $17.00 a pound here in Indiana. Mexican saffron does not add much flavor, but what it does add is a soft golden color to recipes. You can use turmeric to accomplish the same color if you wish. The turmeric will add little flavor in the amount given.

If your family members hate bell pepper and you don’t want to fight the battle with them, chop the peppers in fairly large chunks so they are easier to avoid (or pick out). On the other end of the spectrum, you can dice them so fine that they can’t possibly avoid eating them. Choose your battle!

Nutritional Info:
Per Serving: 260 Calories; 7g Fat (25.6% calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1065mg Sodium.
Exchanges: 2-1/2 Grain(Starch); 1 Vegetable; 1-1/2 Fat.