| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Mexican |
Mexican, Side dishes, Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Red Bell Pepper; Lg, * |
|
|
Jalepno Peppers; ** |
| 1/4 |
c |
Onion; Chopped, 1 Sm |
| 2 |
tb |
Margarine Or Butter |
| 1 |
c |
Rice; Regular, Uncooked |
| 2 |
c |
Chicken Broth |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Red Pepper Sauce |
INSTRUCTIONS
* Roast and peel the pepper (See Sowest 1 for directions) and seed. **
You should use the red jalapeno peppers and they should be roasted,
~-------------------------------------------------------------------------
Place the bell pepper and chiles in a food processor workbowl fitted with
the steel blade or in a blender container; cover and process until smooth.
Cook and stir the onion and garlic in the margarine in a 3-quart saucepan
until the onion is tender. Stir in the remaining ingredients except the
bell pepper mixture. Heat to boiling, stirring once or twice; reduce the
heat. Cover and simmer for 16 minutes. (DO NOT lift the cover or stir!)
Remove from the heat; stir in the bell pepper mixture. Cover and let steam
for about 10 minutes and then serve.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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