| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Mexican | Main dish, Mexican, Seafood | 6 | Servings |
INGREDIENTS
| 1/3 | c | Corn oil |
| 2 | c | Uncooked rice, not instant |
| Converted | ||
| 6 | Yellow peppers, * | |
| 1 | Large onion | |
| 3 | Garlic cloves, crushed/diced | |
| 1 | Large red tomato, diced | |
| 1 | Large red tomato, ** | |
| 4 | c | Chicken broth |
| 1 | Bay leaf | |
| 1 | t | Oregano |
| Crushed black pepper, to | ||
| taste | ||
| 1 | Large can tuna in spring | |
| water drained | ||
| 1/2 | c | Olives, chopped |
INSTRUCTIONS
Long narrow yellow peppers such as guero, x-ca-tic, or hot hungarian wax. ** Blended, in a blender, with 1 cup of the chicken broth. In a large skillet or saucepan, heat the oil, and add the garlic. When it turns a golden color, add the rice, and stir well until the rice also turns a golden color. Add the onion and the peppers (remove stems) and saute an additional 3 minutes. Add the blended tomato. When the mixture comes to a boil, add the remaining chicken broth. Then add all other ingredients. After the mixture comes to a boil, mix one more time, cover, and lower to a simmer. When all liquid is absorbed, remove bay leaf and serve. Posted to EAT-L Digest 15 October 96 Date: Wed, 16 Oct 1996 20:40:17 -0500 From: Connie Anderson <[email protected]>
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