| 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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