| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Rice, Cooker | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive Oil |
| 1 1/2 | c | Uncooked Rice |
| 1/2 | Onion; chopped | |
| 2 | Cloves Garlic | |
| 1/2 | ts | Cumin |
| 1 | cn | Stewed Tomatoes |
| 3 1/4 | c | Water |
| 1 | tb | Chicken Bouillon Granules |
INSTRUCTIONS
In a skillet over medium heat saute rice in olive oil until lightly browned. Add onion, garlic and cumin. Cook 1 minute. Add tomatoes and cook until liquid is absorbed. Put rice mixture into rice cooker. Add water and chicken bouillon and turn unit on. Cook until unit turns off or rice is done. Recipe by: Adapted from Garry Howard's "Garry's Mexican Rice" recipe Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 02, 1998
A Message from our Provider:
“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”