| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Rice cooker, To send, To try | 4 | Servings | |
INGREDIENTS
| 2 | tb | Olive Oil |
| 1 | c | Uncooked Rice |
| 1 | sm | Onion; minced |
| 1/2 | c | Green Pepper; chopped |
| 1 | c | Canned Tomatoes; undrained |
| 2 | c | Water |
| 2 | ts | Chili Powder; or to taste |
| Salt; to taste |
INSTRUCTIONS
Saute rice in olive oil until translucent; about 2 minutes. Combine rice with onion, green pepper, tomatoes, and water in steaming pan; season with chili powder and salt to taste. Cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Adjust seasoning if necessary. Fluff with fork before serving. Recipe by: The Ultimate Rice Cooker Cookbook Posted to recipelu-digest Volume 01 Number 181 by James and Susan Kirkland <kirkland@gj.net> on Oct 29, 1997
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