| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | 4 | Servings | |
INGREDIENTS
| 1 | tb | Margarine |
| 1 | Hot peppers (I use whatever is at the shuk) (up to 3) | |
| 1 | lg | Onion |
| 2 | Cloves of garlic (depending on taste preferences) (up to 5) | |
| 1 | Bell pepper | |
| 1 | c | Rice (Persian works well) |
| 2 | c | Water |
| 1/4 | ts | Oregano |
| 1/2 | ts | Cumin |
| 1/4 | ts | Cayenne pepper |
| 1/4 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Tabasco (depending on taste preferences) (up to 1) |
| 1 | ds | Poultry seasoning |
| 1 | ds | Sumak adds a nice zest |
| 1 | cn | (800 gram) peeled stewed tomatoes (cut up [the crushed ones just don't work]) |
INSTRUCTIONS
Cut up hot peppers, onion, and bell peppers, and crush garlic. Melt margarine in 4 quart pan on stove top. Add peppers, onion and garlic and cook 3-4 minutes. Add rice, and cook till it begins to brown. Add water, seasonings and tomatoes. Bring to a light boil. Cover and cook 15-17 minutes over low heat (or until water is cooked out). Posted to JEWISH-FOOD digest V96 #74 Date: Sun, 10 Nov 1996 22:28:53 +0200 (IST) From: David Barnett <davidb@techunix.technion.ac.il>
A Message from our Provider:
“Find God. You were born to appreciate perfection”