| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Side dish, Mexican, Rice, Vegetarian |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
White rice |
| 1/2 |
c |
Onions, chopped |
| 1 |
|
Garlic clove, minced |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cumin |
|
|
Chili powder, to taste |
| 2 |
lg |
Tomatoes, chopped |
| 1 1/2 |
c |
Vegetable broth |
| 1/3 |
c |
Peas, thawed if frozen |
| 2 |
tb |
Pimiento, chopped |
|
|
Red peppers, to garnish |
INSTRUCTIONS
Heat oil in a wok over medium heat till hot. Add rice. Cook & stir
for 2 minutes or until the rice turns opaque. Add onion, cook & stir
for 1 minute. Stir in garlic, salt, cumin & chili powder. Add
tomatoes & cook, stirring for 2 minutes. Stir in broth, bring to a
boil over high heat. Reduce the heat to low. Cover & simmer 15
minutes or until the rice is almost tender.
Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until
rice is tender and all liquid has been absorbed. Garnish with the
red peppers if desired.
Posted by Joell Abbott, Adapted Recipe
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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