| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Soup, Mexican |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Long-grain rice |
|
|
Lemon juice |
| 2 |
tb |
Oil |
| 2 |
|
Tomatoes; ripe, chopped |
| 2 |
md |
Green bell pepper; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
tb |
Chicken stock base |
| 1 |
c |
Hot water |
| 2 |
ts |
Cumin; ground |
| 1/4 |
ts |
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
Cover rice with hot water. Add squeeze of lemon juice and let soak for 5
minutes. Drain thoroughly in colander. Heat oil in large skillet with tight
fitting lid. Add rice and saute until golden. (note - this takes about 10
minutes and you really have to keep stirring to keep it from burning) Stir
in tomatoes, peppers and garlic and saute 5 minutes. Add chicken base
disolved in water, and seasonings. Reduce heat, cover, and simmer for 15
minutes. *Do not remove lid while rice is cooking. Fluff with fork.
Posted to MC-Recipe Digest V1 #221
Date: Thu, 19 Sep 1996 17:12:32 -465800
From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM>
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