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CATEGORY CUISINE TAG YIELD
Meats Mexican Rice 4 Servings

INGREDIENTS

1 md Onion
1 Carrot; sliced thin
1 md Fresh tomato
1/2 md Bell pepper
1 Stalk celery
1 c Rice
2 tb Lard or bacon drippings
2 c Chicken broth
1/2 ts Salt
1/4 ts Black pepper
1/4 ts Cumin
1 cn (8-oz) tomato sauce
1 Chicken bouillon cube

INSTRUCTIONS

This was given to me by a friend who grew up in Arizona and whose mother
is an excellent cook:
Clean and cut up vegetables. Brown rice in lard or drippings until golden.
Add all ingredients, cover and lower heat until barely simmering for twenty
to twenty-five minutes. Do not lift cover! Rice should be dry and every
grain fluffy.
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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