| 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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