| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Rice cooker, To send, To try |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil |
| 1 |
c |
Uncooked Rice |
| 1 |
sm |
Onion; minced |
| 1/2 |
c |
Green Pepper; chopped |
| 1 |
c |
Canned Tomatoes; undrained |
| 2 |
c |
Water |
| 2 |
ts |
Chili Powder; or to taste |
|
|
Salt; to taste |
INSTRUCTIONS
Saute rice in olive oil until translucent; about 2 minutes. Combine rice
with onion, green pepper, tomatoes, and water in steaming pan; season with
chili powder and salt to taste. Cover and steam until rice is done, 18 to
20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Adjust seasoning
if necessary. Fluff with fork before serving.
Recipe by: The Ultimate Rice Cooker Cookbook
Posted to recipelu-digest Volume 01 Number 181 by James and Susan Kirkland
<kirkland@gj.net> on Oct 29, 1997
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