| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Rice |
4 |
Servings |
INGREDIENTS
| 28 |
cn |
Whole peeled tomatos |
| 2 |
tb |
Tomato juice |
| 1 1/2 |
c |
Finely chopped onions |
| 1 |
ts |
Diced green chilies |
| 2 |
tb |
Safflower oil |
| 1 |
|
Jalapeno chili |
| 2 |
ts |
Chopped fresh basil |
| 2 |
ts |
Garlic powder |
| 1 1/2 |
ts |
Ground cumin |
| 1 |
ts |
White pepper |
| 3/4 |
ts |
Ground coriander |
| 1 1/2 |
c |
Uncooked rice |
INSTRUCTIONS
Contributed to the echo by: Keith Ker Preheat oven to 375 degrees. Drain
and chop the whole, peeled tomatos. Remove the seeds from the jalapeno
chili and chop fine. Cover the bottom of casserole with oil. Combine all
ingredients but rice in casserole. Stir over high heat 1 minute, reduce
heat to medium. Add rice, cover, and transfer to oven. Bake until liquid is
absorbed, about 35 minutes.
Servings: 4
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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