| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 1/2 |
c |
Rice ( my choice is arborio or pearl) |
| 1 |
md |
Onion, chopped |
| 1/2 |
c |
Bell pepper,chopped or sliced ( or all jalapeno ) |
| 1 |
cn |
(14 oz) whole tomatoes |
| 1 |
md |
Clove garlic, minced |
| 1 |
ts |
Fresh ground black pepper |
| 2 |
ts |
Salt |
| 1 |
cn |
Chicken broth (16 oz) |
| 1 |
c |
Water (add to can of broth after first 12 oz used) |
|
|
Cumin to taste |
|
|
Chili powder to taste |
INSTRUCTIONS
Heat oil in large skillet. Add rice and brown. When rice is a golden brown,
reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix
well and add 1 1/2 cups broth or enough to just cover the rice. Add salt.
Cover and let simmer until almost dry. Add remaining broth/water, cold, a
little at a time, cooking over low heat until fluffy.
This basic way of cooking rice translates into any ingredients you like.
I'll be posting some variations we've tried and love. Cheap, easy, and
good!
Posted to EAT-L Digest 08 Jan 97
From: Elizabeth Stevens <cccamper@MIZZOU1.MISSOURI.EDU>
Date: Thu, 9 Jan 1997 19:46:24 -0500
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”