Makes 5 - 6 portions
Finely dice all of the veggies. In a large, nonstick skillet, add a couple teaspoons of oil and heat over medium heat. Cook carrots and onions separately with a pinch of salt until tender and begin to brown. Cook the garlic with tomato paste (if using) with the bell pepper until thick. Finally, if using fresh tomatoes, cook them until thick. As each veggie finishes, remove them to a large bowl where you can mix all of them together.
Pack evenly into a 6-cup silicone muffin pan1. Freeze until solid. Remove from the pan and store in a freezer bag until needed.
To use: Thaw Mexi-Rice Mix until it can be smooshed apart. Add one muffin-cup's worth of Mexi-Rice Mix per 1 rice-cup's worth of rice2. Add the amount of water needed for the type of rice being used and cook as usual.
A recipe from http://kitchenmouse.rozentali.com/2010/09/instant-mexi-rice-mix/
Posted by Cori Rozentāle on .