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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