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Mexican Rice Memphis Style

(1 Votes)


  • 1 cup extra long grain rice
  • 1/2 cup white onion, diced
  • 1/2 cup green onion, diced
  • 1 1/2 pound ground chuck or round
  • 8 ounces Rotel tomatoes (canned tomatoes seasoned with onion and chile)
  • 16 ounces stewed tomatoes
  • 1/2 cup picante sauce
  • 2 tbs salt
  • 1 tbs cayenne pepper
  • 2 tbs oil
  • 1 cup water

In skillet, scramble and brown ground meat with onions. Drain and set aside. Put oil in skillet, heat to sizzle and add rice, stir uncooked rice and let brown in oil. Add meat and all other ingredients, stir and cover. Let cook for twenty-five minutes, or until water and juice has evaporated and rice has fluffed. Serve with flour tortillas or tortilla chips. Garnish with sharp cheddar cheese and sliced black olives.

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