Acapulco Rice Recipe - Cooking Index
16 oz | 454g | Tomato sauce |
1/2 cup | 118ml | Water |
3 teaspoons | 15ml | Chile powder |
1 1/2 cups | 240g / 8.5oz | Minute rice |
1/2 cup | 73g / 2.6oz | Crushed tortilla chips |
1/2 cup | 73g / 2.6oz | Shredded cheddar cheese |
Combine tomato sauce, water and chile powder in a medium sized saucepan. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 10 minutes. Sprinkle with tortilla chips and cheese. Serve with shredded lettuce and sour cream if desired.
Source:
La Cocina De La Frontera, by James W. Peyton
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