| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Rice |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Bacon fat or lard |
| 1 1/2 |
c |
Long-grain white rice |
| 2 |
c |
Water |
| 1 |
cn |
(16-oz) stewed tomatoes; 16-oz chopped |
| 1 |
ts |
Salt |
| 1 |
pn |
Garlic powder |
INSTRUCTIONS
1. Saute rice in fat in a large skillet until the grains are uniformly
brown.
2. Add remaining ingredients and bring to a boil. Cover tightly and reduce
heat to lowest setting (simmer). Cook for 18 minutes.
LA BOLA
EAST QUINCY, DENVER
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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