| 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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