| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Mexican, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Uncooked long grain rice |
| 4 |
tb |
Oil |
| 2 |
tb |
Diced bell pepper |
| 3 |
tb |
Diced onion |
| 1 |
ts |
Dried parsley flakes |
| 3 |
oz |
Tomato paste |
| 2 |
|
Cloves garlic, minced |
| 2 1/2 |
c |
Cold water |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
Lightly brown rice in oil over medium heat, stirring constantly. Add bell
pepper amd onion and saute' five minutes more, stirring often. Remove from
heat; add parsley, tomato paste and garlic. Stir well and then add water
and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30
minutes or until liquid is absorbed. Remove from heat and let steam 10
minutes before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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