| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Salsa verde mexicana (Mexican green tomato sauce) |
| 1 |
c |
(lightly packed) parsley |
| 1 |
|
Clove garlic |
| 2 |
tb |
Vegetable oil |
| 2 |
c |
Beef or chicken stock |
|
|
Salt and pepper to taste |
| 1 |
c |
Uncooked rice |
INSTRUCTIONS
This is a delicious rice recipe I made over the weekend. It comes from the
CIA Mexican Cookbook from 1976.
Put salsa verde, parsley, and garlic in a blender and blend until
liquified. Heat oil in a large saucepan. Add blended sauce and mix well;
cook 5 minutes. Add stock to saucepan and bring to boiling, stirring to
blend ingredients. Season with salt and pepper. Add rice, stir, cover
tightly, and cook until all liquid is absorbed (about 25 minutes). 6
servings.
Note: I found that the liquid never did get completely absorbed and just
stopped cooking it after 35 minutes. Next time I will put in another 1/4
cup rice. Posted to CHILE-HEADS DIGEST V3 #318 by cmainard@artic.edu
(Cheryl Mainard) on May 8, 1997
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”