| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tex-, Mex | 4 | Servings | ||
INGREDIENTS
| 1 | Fryer | |
| 1 | ts | Salt |
| 1/2 | c | Tomato sauce |
| 1/2 | ts | Cumin |
| 3 | c | Water |
| 1 1/4 | c | Rice |
| 1/2 | ts | Pepper |
| 1/2 | ts | Garlic chopped |
INSTRUCTIONS
Cut up fryer, brown in shortening. Remove chicken, brown rice in same shortening. Mix together, add 3 cups water. Stir in other ingredients, cover and simmer till rice is tender. >From Wimberley Hill Country Cook Book Recipe by: Odelia Nevarez Posted to MC-Recipe Digest by c4@groupz.net on Feb 12, 1998
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