| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
|
Tomato, diced |
| 1/3 |
c |
Diced carrots |
| 2 |
oz |
Peas |
| 1/4 |
c |
Diced celery |
| 2 |
t |
Dehydrated onion flakes |
| 1 |
|
Clove, small garlic |
|
|
crushed |
| 1 |
t |
Minced fresh chives |
| 1 |
t |
Minced fresh parsley |
| 3/4 |
t |
Marjoram |
| 1/8 |
t |
Crushed red pepper -or- |
| 1 |
ds |
Cayenne pepper or hot pepper |
|
|
sauce |
| 1/2 |
c |
Chicken bouillon |
| 1 |
c |
Cooked enriched rice |
INSTRUCTIONS
Cook tomato, carrots, peas, mushrooms, celery, onion flakes, garlic,
chives, parsley, marjoram, and pepper in bouillon until celery is
tender. Combine with rice. Cook until most of the liquid is evaporated
or bake uncovered in moderate oven (350 deg) until liquid evaporates.
SANDAL@AOL.COM REC.FOOD.RECIPES From rec.food.cooking archives.
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