I’m sure there’s a much more authentic way to make Mexican rice around now, but back in February 1972 Sunwhite rice published this recipe in the Woman’s Day. It mightn’t be a true taste of Mexico, but could still be a tasty dish.
This is a nice meaty pasta bake with carrot, celery and mushrooms cunningly hidden to fool those picky eaters. I like that you can make it and freeze it as it’s always great to have something in the freezer for those busy or lazy nights when you just don’t have time or feel like cooking.
This recipe is probably how we really think of meatballs, Italian style, served with pasta. I’m not sure Mum would have put the olives in as she and Dad didn’t like them, but I think they are the ingredient that makes the Italian difference.