| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Tex-Mex | Tex-mex, Rice, Main dish | 1 | Servings |
INGREDIENTS
| 2 | tb | Lard or butter |
| 2 | c | Dice green or red bell peppe |
| 1 | Medium onion, finely chopped | |
| 1 | Clove garlic, minced | |
| 1 | ts | Comino (cumin) |
| 1 1/2 | c | Uncooked long-grain rice |
| 1 1/2 | c | Chicken stock, hot |
INSTRUCTIONS
Melt lard or butter in a large kettle with a close-fitting cover. Add peppers and onion and cook until onion is wilted. Add the garlic, comino and rice, and stir until well mixed. Add the hot stock and mix to distribute the rice evenly. Cover and steam for 15 minutes without disturbing. Then stir, if not as tender as desired, cook to desired doneness. Posted to MM-Recipes Digest V3 #297 Date: Wed, 30 Oct 1996 14:42:36 -0800 From: Mark and Lisa Babcock <mark_lisa.babcock@sympatico.ca>
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”