"Arroz Mexicano" or Mexican rice is the same as Spanish rice. This is a traditional side dish to serve with enchiladas and refried beans. Top the enchilada with guacamole, sour cream and chopped chives. Leftover bell pepper may be chopped and frozen and may be used later when making an omelet.

    ½ cup chopped yellow onion
    ¼ cup finely chopped green bell pepper
    2 tablespoons butter, melted
    2 vine-ripened juicy tomatoes
    1 teaspoon dried oregano
    1 cup uncooked mixed long grain and brown rice
    1 ½ teaspoons seasoning salt
    ⅛ teaspoon ground black pepper
    2 ½ cups water
    Pinch Spanish saffron powder

1.  In a 2-quart baking dish, mix the onion, green pepper, butter,        
     tomatoes, oregano, rice, salt, pepper, water and saffron.

2.  Bake in a preheated 350° oven for 35 minutes.

     Hint: Add one cup of cooked corn kernels for variety. You
     may also make this in your rice cooker.

     Makes 4 servings