| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Mexican | Rice | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Long-grain white rice |
| 1 | md | Yellow onion |
| 1/2 | Green bell pepper | |
| 1 | md | Red tomato |
| 1 | ts | Salt |
| 1 | ts | Garlic powder |
| 1/2 | ts | Ground comino (cumin) |
| 1 | cn | (8-oz) tomato sauce |
| 2 | c | Hot water |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
Chop the onion, tomato, bell pepper and set aside. All stirring called for in this recipe should be done with a fork to avoid "mushing" the rice. In a heavy skillet, heat the oil over high heat until very hot but not quite smoking. Add the rice and stir. Fry the rice until it's golden brown. (This is a very important step if you want "real" spanish rice. Add the chopped onion, tomato, bell pepper, garlic powder, salt, and comino. Stir for a couple of minutes until the vegetables are partially cooked. Add the tomato sauce and hot water. Stir until the mixture comes to a boil. Reduce heat and simmer until it reaches desired consistancy, stirring occasionally. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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