Mexican Rice

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Ingredients:
2 tablespoons butter
1 1/2 cups long-grain rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
2 cups water
1 can diced tomatoes with green chilles
1 teaspoons chili powder
1 teaspoon salt
1/2 Kg Prawns deheaded and deveined

Directions
In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, garlic and prawns. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes and transfer to a serving bowl. Garnish with olives.

Recipe by: Anuraka Sircar (Eastern Snap Your Dish Contestant, Aug13)
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