| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Ethnic–mex, Side dishes |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Rice; uncooked |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 1 |
|
Garlic |
| 1/4 |
c |
Onion; minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/3 |
c |
Tomato sauce |
| 2 |
c |
Water |
| 1/4 |
ts |
Cumin |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
Chili powder |
INSTRUCTIONS
In skillet heat oil and butter. Add rice and cook until light brown. Add
onions and garlic and saute until onion is tender. Add salt, pepper, herbs,
tomato sauce and water. Stir once or twice, cover and simmer for 25
minutes. Do not stir or uncover. Fluff with a fork, let sit 5 minutes.
Posted to MC-Recipe Digest by "creedenites" <creedenites@sprintmail.com> on
Mar 1, 1998
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