| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Mexican |
Rice |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 1 |
md |
Green bell pepper; diced |
| 1 |
md |
Sweet red pepper; diced |
| 2 |
ts |
Finely chopped garlic |
| 1 |
sm |
Onion; finely chopped |
| 1 |
c |
Long-grain white rice |
| 1/2 |
ts |
Ground cumin |
| 2 |
ts |
Paprika |
| 1/2 |
ts |
White pepper |
| 1 |
tb |
Chili powder |
| 1 |
pn |
Cayenne |
| 1 1/3 |
c |
Chicken stock (see index) |
| 1/2 |
ts |
Salt (or to taste) |
INSTRUCTIONS
1. In a heavy saucepan, heat the oil over brisk heat. Saute the green and
red peppers, garlic, and onion stirring frequently.
2. After 2 to 3 minutes, when the vegetables have softened slightly, add
the rice and saute for 2 minutes, continuing to stir frequently. Add the
cumin, paprika, white pepper, chili powder, and cayenne. Saute 30 seconds,
stirring constantly.
3. Add the chicken stock and salt. Bring to a boil, then simmer, covered
for 15 minutes. Do not stir or remove the cover during this time. Tilt the
pan, remove the cover, and check for liquid. If the rice is dry, turn off
the heat, replace the cover and allow to sit in a warm place for 10 to 15
minutes. If liquid is visible, replace the cover and continue cooking until
all liquid is absorbed.
JALAPENO'S
SAN FRANCISCO
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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