| 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
<connie@USA.NET>
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