| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Raw rice |
| 1 |
tb |
Vegetable oil |
| 1/3 |
c |
Chopped onion |
| 3/4 |
c |
Chopped tomatoe |
| 1 1/2 |
|
Cloves Smashed garlic |
| 1/4 |
ts |
Cummin |
| 1/4 |
ts |
Chili powder |
| 1 |
c |
Chicken stock |
INSTRUCTIONS
Slowly brown the rice in the oil, stirring frequently, so it does not
scorch. While browning the rice, be heating the chicken stock to the
boiling point. When the rice is lightly browned, add the onion, garlic and
tomatoe and continue cooking till the onion is soft. Add the boiling
chicken stock, cover and simmer for 20 minutes. DO NOT lift the lid or stir
while cooking the rice.
Note! The first time you make it, drain any juice from the chopped tomatoe,
other-wise it may turn out to moist, or cut back on the chicken stock to
make up for the tomatoe juice. Later you will find out how much your liquid
your brand of rice will obsorb.
Posted to EAT-L Digest 25 Aug 96
From: Edward Tucker <edwardt@SONIC.NET>
Date: Mon, 26 Aug 1996 19:01:26 -0700
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”