Mexican Rice

by Cindi Sutter, Founder & Editor Spirited Table® - Recipe from Flavors the Junior League of San Antonio Cookbook.

Photo by Pixzolo Photography on Unsplash

Serves 4 to 6

Ingredients

1/2 lb chorizo or any highly seasoned sausage

1/2 cup chopped onion

1 clove garlic, minced

1/4 cup finely chopped celery

1/2 cup peeled and chopped fresh tomato

1/4 cup finely chopped green pepper

1 Tbsp chopped parsley

3/4 cup uncooked rice

1/2 cup cubed, boiled potato, optional

1/4 tsp ground cumin

1 Tbsp chili powder

1/2 cup currants or raisins

1 3/4 cups water

1 1/2 cups chopped, salted peanuts

Salt and pepper to taste

Instructions

Cook sausage over medium heat until it breaks into small pieces. Add onion, garlic, celery, tomato, green pepper, and parsley. Cook until vegetables are limp and tender. Add rice, potato spices, crurrants, and water to vegetables. Cover and bake at 350° for 35-40 minutes. Remove cover, sprinkle with peanuts, and bake 10 minutes.