| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Tomato; diced |
| 1/3 |
c |
Diced carrots |
| 2 |
oz |
Peas |
| 1/4 |
c |
Diced celery |
| 2 |
ts |
Dehydrated onion flakes |
| 1 |
|
Clove (small) garlic; crushed |
| 1 |
ts |
Minced fresh chives |
| 1 |
ts |
Minced fresh parsley |
| 3/4 |
ts |
Marjoram |
| 1/8 |
ts |
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. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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