| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Mexican |
Main dish, Seafood, Mexican |
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 |
ts |
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>
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”