| 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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