Name: Mexican Rice (Arroz Mexicana)
Ingredients: 1 1/3 c Uncooked rice; 3 tb Cooking oil or shortening; 1 md Onion, diced; 1 Garlic clove, diced; 2 Beef bouillon cubes dissolved in 2 cups water; 1 cn (8-ounce) tomato paste; 1 tb Minced parsley, fresh or dried; 1/2 lb Fresh mushrooms, thinly sliced (optional); 1 tb Ground cumin (comino); 1 ts Ground coriander

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Mexican/, Tex-, Mex	1	Servings

INGREDIENTS

1 1/3	c	Uncooked rice
3	tb	Cooking oil or shortening
1	md	Onion, diced
1		Garlic clove, diced
2		Beef bouillon cubes dissolved in 2 cups water
1	cn	(8-ounce) tomato paste
1	tb	Minced parsley, fresh or dried
1/2	lb	Fresh mushrooms, thinly sliced (optional)
1	tb	Ground cumin (comino)
1	ts	Ground coriander

INSTRUCTIONS

Fry rice in oil in large (12-inch) skillet over medium heat until an opaque
yellow, stirring to prevent burning. Add onion and garlic; saut. until
transparent. Add bouillon (be careful pouring it into the pan, as it will
steam). Stir in tomato paste, parsley, mushrooms, cumin and coriander.
Reduce heat to simmering, cover pan and simmer 20 minutes or until all
water is absorbed. Check often and stir to prevent sticking. "From
Chronicle files. Rusty Stover, the reader who contributed it in 1982,
wrote: 'This is the best authentic Spanish Rice I have ever tasted. Real
Spanish Rice (Arroz Mexicana), as made by the Mexicans, is always browned
first in a skillet. This adds to the flavor. It (this recipe) was taught to
me by a Mexican housewife in Santa Maria, in the Valley.' "
By Lou Parris <lbparris@earthlink.net> on May 13, 1997
Recipe by: Houston Chronicle, May, 1997=20 Posted to MC-Recipe Digest V1
#620 by Lou Parris <lbparris@earthlink.net> on May 26, 1997

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