| 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”