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Catholic Recipe: Mexican Rice


  • 1/2 cup uncooked regular rice
  • 1/4 cup vegetable oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 pound lean beef, ground
  • 2 teaspoons salt
  • 1 Tablespoon chili powder
  • 1 can (1 pound) tomatoes
  • 3/4 cup seedless raisins


Serves: 4

Prep Time: 1 1/2 hours

Difficulty: N/A

Cost: n/a

For Ages:n/a

Origin: Mexico


Food Categories (2)


Feasts (1)

This rice is really a whole meal, having ground beef with the rice. The raisins add a sweet twist to the dish.


Cook rice in oil in frying pan over medium heat, stirring frequently, until each kernel is golden brown (be careful not to scorch). Add onion, garlic, and beef. Stir until meat is lightly browned. Add remaining ingredients; cook and stir 5 minutes longer. Pour into casserole; cover. Bake at 350┬░ for 45 minutes Remove cover; bake 15 minutes longer. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965