Name: Mexican Cilantro Rice
Ingredients: 2 tb Cooking oil; 1 c Long grain rice; not instant; 2 Cloves garlic; pressed; 1 md White onions; finely chopped; 1/2 Red pepper; seeded and diced; 1 1/2 c Cilantro; coarsely chopped; 1 Jalapeno; seeded and chopped; 2 c Chicken broth; 1 ts Salt; 1/2 ts Black pepper

Genesis 2 does not tell us much more about the significance of this seventh day. But as we learn more about it from Scripture we realize that the “rest” involved was not a lazy rest. Rather, it was intended to be a day when the working man could enjoy the Creator as well as the creation. He could devote himself more directly to fellowship with God and the worship of His Name. This “sabbath,” or “rest-day,” was a further special blessing which God gave to man so he would be refreshed and strengthened, encouraged and heartened by contemplating all that God had done and stimulated to worship God in response.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Lu’s recipe, Mexican, Rice, Tried	4	Servings

INGREDIENTS

2	tb	Cooking oil
1	c	Long grain rice; not instant
2		Cloves garlic; pressed
1	md	White onions; finely chopped
1/2		Red pepper; seeded and diced
1 1/2	c	Cilantro; coarsely chopped
1		Jalapeno; seeded and chopped
2	c	Chicken broth
1	ts	Salt
1/2	ts	Black pepper

INSTRUCTIONS

1. In a large skillet, heat the oil and saute the rice over medium high
heat until golden brown.
2. Stir in the garlic, onions, red pepper and jalapeno pepper until
vegetables are slightly softened.
3. Add the broth and season with salt and pepper.
4. Bring to a boil uncoverd, reduce heat to low, cover ans simmer for 15-20
minutes (Don't peek!)
5. Remove lid, add cilantro and toss to mix. Allow to sit for 5 minutes
covered before serving.
Recipe by: RecipeLu
Posted to recipelu-digest Volume 01 Number 581 by RecipeLu
<recipelu@geocities.com> on Jan 23, 1998

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