| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
Side dish |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Cooked rice |
| 3 |
tb |
Olive oil |
| 1 |
md |
Onion; finely diced |
| 1 |
tb |
Finely minced garlic |
| 1 |
sm |
Green pepper; finely diced |
| 1 |
sm |
Red pepper; finely diced |
| 2 |
|
Ripe tomatoes peeled, seeded and diced |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
COOK THE RICE according to the instructions on the package and keep warm.
Heat the oil over medium heat in a large skillet and add the onions. Cook,
stirring, about 5 minutes. Add the garlic and cook another minute. Add the
peppers and tomatoes, cover and cook about 5 minutes. Add the rice, mix,
replace the cover and cook another minute or so. Taste for salt and pepper
and serve immediately.
Michael Roberts, "Prodigy Guest Chefs Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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