| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Grains, Ethnic |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Rice |
| 3 |
c |
Chicken broth or water |
| 2 |
tb |
Margarine |
|
|
Salt |
|
|
Tomato sauce: |
| 2 |
lg |
Ripe tomatoes OR |
| 2 1/2 |
tb |
Tomato paste |
|
|
Salt |
INSTRUCTIONS
Pour rice into a bowl with 2 tbs salt and cover with warm water and set
aside 20 to 25 minutes. Drain and rinse salt away. Place broth or stock in
a pan with margarine and 1/2 tbs. salt and bring to a boil. Add rice and
cook on high then on medium heat until rice absorbs water.Put a cloth
napkin under the lid, put on lid and simmer 50 to 10 minutes on very low
heat. Stir and serve.To serve with the sauce: Mince tomatoes and cook in
pan 6 minutes or puree like. Add the tomatoes ( or paste ) to the brroth or
water to cook rice in so the tomato product becomes part of the cooking
liquid for the rice.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Feb 25, 1998
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