| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Ltn. amer., Rice |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Rice` |
| 3 |
tb |
Corn oil |
| 1 |
|
Tomato, pureed* |
| 1/2 |
|
Onion |
| 1 |
cl |
Garlic |
| 1 |
|
Celery stalk |
| 1 |
|
Parsley sprig |
| 1 1/3 |
c |
Chicken broth |
|
|
Juice of 1/2 lime |
INSTRUCTIONS
Soak the rice in very hot water for 15 mins. Drain it; rinse it in cold
water; then drain very well. Saute the rice in hot oil untilit sounds like
sand when stirred in the pan. Puree the tomato, onion, and garlic and add.
Saute until thickened. Add the celery, parsley, broth, and lime juice. When
the mixture comes to a boil, cover, reduce heat and cook until
tender--about 20 mins. Discard celery and parsley before serving. *I use an
8 oz can of stewed tomatoes. Cooked peas, or diced, cooked mixed vegetables
are very good added before serving. This recipe is from the book, Frida's
Fiestas. We love it and I make it at least once a week. Hope you enjoy.
Ellen
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rainbow225@aol.com
on Apr 26, 1997
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