| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Uncle Ben's Wild Rice |
| 1/2 |
oz |
Bacon fat or salad oil |
| 1/2 |
oz |
Cold butter |
| 1 |
oz |
Red onions diced |
| 1/2 |
|
Stalk celery diced |
| 2 |
oz |
Spanish onions diced |
| 3 |
oz |
Diced tomatoes |
| 2 |
oz |
Bell peppers diced |
| 1 |
oz |
Chopped scallions |
| 1 |
oz |
Crushed fresh garlic |
| 1/2 |
ts |
Leaf thyme |
| 1 |
|
Whole bay leaf |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground cayenne pepper |
| 1/8 |
ts |
Chili powder |
| 1/8 |
ts |
Ground white pepper |
| 1/8 |
ts |
Tabasco sauce |
| 1/8 |
ts |
Worchestershire sauce |
| 1/8 |
ts |
Chicken base |
| 2 |
c |
Water |
INSTRUCTIONS
Heat oil. Add butter, when foamy add garlic, onions and peppers. Add
remaining vegetables except tomatoes and scallions. Add seasonings, saute
and mix thoroughly. Add chicken base and water, bring to simmer. Add rice,
then add tomatoes and scallions.
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Converted by MM_Buster v2.0l.
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