| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Vegetable oil |
| 3 | c | Long- grain rice, rinsed |
| 1 | Onion, chopped | |
| 5 | Serrano chiles, or to taste | |
| stemmed seeded if | ||
| desired | ||
| 2 | Garlic cloves, chopped | |
| 3/4 | c | Chicken stock, vegetable |
| stock or water | ||
| 3 | c | Red tomato salsa |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a saucepan, heat the oil over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Add the onions and serranos and cook until the onions just soften. Then add the garlic and saute until the aroma is released. Pour in the stock or water and tomato salsa, mixing well to combine. Transfer to a 4 quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 40 minutes. Stir and serve hot. Posted to MC-Recipe Digest V1 #326 Recipe by: TOO HOT TAMALES SHOW #TH6106 From: Meg Antczak <meginny@frontiernet.net> Date: Mon, 2 Dec 1996 09:02:55 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 1312
Calories From Fat: 655
Total Fat: 74.1g
Cholesterol: 0mg
Sodium: 10.2mg
Potassium: 350.6mg
Carbohydrates: 145.8g
Fiber: 3.9g
Sugar: 5g
Protein: 14.3g