| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Mexican |
Too, Hot, Tamales |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Unconverted longgrain rice |
| 8 |
oz |
Tomatoes; roughly chopped, With The Skin On |
| 1/2 |
sm |
Onion; finely chopped |
| 1 |
|
Clove garlic; coarsely chopped |
| 1/3 |
c |
Vegetable oil, Chicken Fat, Or lard |
| 3 1/2 |
c |
Light chicken broth |
| 1/2 |
md |
Carrot; 1/4-Inch Dice |
| 1/2 |
|
Zucchini; 3/8 Inch Dice |
| 1/2 |
c |
Chopped Poultry Hearts And Gizzards; (Optional) |
| 3/4 |
ts |
Salt |
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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