| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Rice | 4 | Servings |
INGREDIENTS
| 1 | c | Rice |
| Olive oil | ||
| 1/2 | lg | Onion; chopped fine |
| 1 | Clove garlic; mashed with a little salt | |
| 1 | cn | Tomatoes |
| 1/2 | Bell pepper; chopped (up to) | |
| 2 | Jalepenos; minced (with or without seeds; depending on heat you like) | |
| 1 | cn | (small) chiles |
| Plenty of black pepper |
INSTRUCTIONS
Saute the rice, onion & garlic in a little oil until the onion is soft. Put the tomatoes in a big measuring cup and squish them into pieces. You need about 3-1/2 cups of liquid, so add water to the tomatoes til you get this amount. Bring to a boil, add the bell pepper, hot pepper & chiles. Cover & cook 15-20 minutes. Taste for black pepper. NORVELLE@UGA.CC.UGA.EDU (ALISA NORVELLE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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