Mami Silvia’s Rice

Recipe by Braxton Allred

THE RICE. This recipe comes from my Mami Silvia, who never makes just plain white

Ingredients

rice. This rice is a must to accompany Silvia's cheese enchiladas but also is fabulous
served with black bean soup (and sour cream) and/or just about any meat. If you double
the recipe, use only one medium onion and bell pepper each.
1 small chopped onion (about ¾ c)
3 beef bouillon cubes
½ cup chopped green pepper
2 bay leaves
1 ½ cup white rice Lots of pepper (about ½ teaspoon or so)
2 T vegetable oil

01
*Sauté onion and bell pepper in oil for a minute or two over high heat. Add in rice and cook for about 1 minute, stirring constantly so it won't burn. All at once add 3 cups water, then beef cubes, bay leaves and pepper. Bring to a boil and lower heat; make sure you smash the bouillon cubes so they spread throughout the dish. Cook uncovered for 7-9 minutes or until most of the liquid has evaporated. You will know it is the right time when the top of the rice looks kind of dry but you can see little “crater holes” through which bit of liquid is bubbling up. At this point, put a lid on it and turn off heat, leaving it on the hot burner (if you have an electric stove), OR turn it WAY LOW if you have gas. Leave there for another 8-10 minutes or until you are ready to eat. It will stay warm quite a while with the lid on. My favorite parts are the brown crusty parts on the bottom so DON’T stir it, and don’t take it off the heat too soon.