| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Butter |
| 1 | sm | Onion; chopped |
| 1 | Cloves garlic; crushed (up to 2) | |
| 1 | sm | Green pepper; or sweet red bell pepper, julienned |
| 1 | cn | (16 oz.) tomatoes |
| 1/3 | c | Ketchup; about |
| 3/4 | c | Raw; white rice, rinsed well |
| 1 1/2 | c | Warm water |
| 4 | Shakes Cayenne; about | |
| 6 | Shakes cinnamon; about (up to 8) | |
| 6 | Shakes ground clove; about (up to 8) | |
| 6 | Shakes dry mustard; about | |
| 4 | Glugs Worcestshire sauce | |
| 2 | ts | Brown sugar |
INSTRUCTIONS
Saute onions, bell pepper, and crushed garlic in butter. Add all remaining ingredients. Stir well. Bring to a boil, then reduce heat to low, cover, and cook until most of the moisture is absorbed and rice is tender. Serve at once. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <pmangum@primenet.com> on Sep 02, 1997
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