| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Spanish | Restaurant, Rice, Washington | 1 | Servings |
INGREDIENTS
| 1 | Bell pepper; diced | |
| 4 1/2 | ts | Vegetable oil |
| 2 | c | Rice; uncooked |
| 2 | c | Tomatoes; diced |
| 2 | tb | Chili powder |
| 2 | tb | Cumin |
| 1/4 | ts | Leaf saffron; crumbled |
| Salt to taste | ||
| 1 1/2 | c | Chicken broth |
INSTRUCTIONS
Saute rice and bell pepper in oil, stirring frequently. Add broth and other ingredients, bring to a boil. Cover and simmer for 20 minutes. (Add water if needed.) Let stand until ready to use. This dish may stand for 20 minutes before serving. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Chimacum Cafe, Chimacum, Washington
A Message from our Provider:
“If God is your Copilot – swap seats!”