| 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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