| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 1/2 | ts | Minced garlic |
| 1/2 | c | Chopped onions |
| 1 | lg | Tomato chopped |
| 1 | c | Uncooked; converted rice |
| 1 | sm | Green pepper; seeded and |
| 1 | cn | Chicken broth; (13 ounce) |
| 1 | ds | Red pepper |
| 1/2 | ts | Oregano |
| 1/2 | ts | Salt |
INSTRUCTIONS
Heat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 m inutes, stirring until rice is shiny and hot.Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil. Cover and bake for 20 minutes at 400 degrees. 4 servings. Posted to RecipeLu by Aquasea221@aol.com on Oct 17, 1997. Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar 28, 1998
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