| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Mexican | Rice | 4 | Servings |
INGREDIENTS
| 2 | c | Unpolished long-grain rice |
| 1/2 | c | Chicken fat or vegetable oil |
| 1/2 | c | Casera sauce |
| 4 | c | Homemade chicken stock |
| Salt & freshly ground black pepper |
INSTRUCTIONS
1. Wash & rinse rice in several changes of water to remove excess starch. Spread on cookie sheet to dry. 2. Saute rice in fat in large cast-iron frying pan until grains are uniformly light brown. 3. Reduce heat to very low & stir in remaining ingredients. Press a sheet of tin foil over the rice & cover w/ heavy lid. 4. Cook over low heat for 20 min. Do not uncover the pan or stir. Make sure the pan is correctly centered over the flame. When the rice is cooked, fluff w/ a fork & correct the seasoning before serving. CASA ROMERO GLOUCESTER ST.; BOSTON BEV:CARTA BLANCA OR DOS EQUIS From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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