| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Lard |
| 1 |
c |
Rice |
| 1/2 |
|
Tomato; chopped |
| 1/4 |
|
Onion; chopped |
| 1/4 |
|
Bell pepper; chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Garlic powder |
| 2 |
tb |
Tomato puree |
| 2 1/2 |
c |
Chicken stock (see index) |
INSTRUCTIONS
1. Melt the lard in a 2-quart saucepan over medium heat. Add the rice and
brown lightly, stirring constantly.
2. Add the tomato, onion, and bell pepper and fry until tender, stirring
often.
3. Add the salt, pepper, garlic powder, tomato puree, and chicken stock.
Bring to a rolling boil. Cover, reduce heat, and simmer 20 minutes or
until all the liquid is absorbed.
LOS OLIVOS
PHOENIX, TEMPE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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