| 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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