INGREDIENTS

INSTRUCTIONS

In a large bowl, combine the rice with enough very hot tap water to
cover. Stir and let sit for about 10 minutes. Drain, rinse in cold
water, and drain again, shaking thoroughly. In a blender, combine the
tomatoes, onion, and garlic and blend until smooth, scraping down the
sides of the container as necessary. Set aside. In a large heavy
saucepan, heat the oil over mediumhigh heat. Add the rice and cook,
stirring occasionally, until the rice turns a light golden color,
about 10 minutes. Do not let it scorch. Add the tomato puree and fry,
scraping the bottom of the pan to stop the mixture from sticking, for
6 to 8 minutes, or until all the liquid has been absorbed. Add the
chicken broth, carrots, zucchini, and giblets, if using. Stir in the
salt and reduce the heat to mediumlow. Cook the rice uncovered and
undisturbed until almost all of the broth has evaporated and little
air holes form in the surface. Cover the top of the pan with a towel
and the lid, reduce the heat to very low, and cook for 5 minutes  more.
Remove the pan from the heat and let rest for 10 minutes more,  so that
the rice can absorb the steam and swell. Just before serving,  turn the
rice over from the bottom so that the juices are  redistributed. Yield:
6 servings Copyright, 1996, TV FOOD NETWORK,  G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6195  Posted to MC-Recipe Digest V1
#292  Date: Sun, 10 Nov 1996 21:52:36 -0600  From: Pat Asher
<asher@mcs.com>

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