| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Spanish | Rice | 8 | Servings |
INGREDIENTS
| 1 | sm | Onion, chopped |
| 1 | sm | Green bell pepper, chopped |
| 1 | Stalk celery, chopped | |
| 1 | Garlic clove, pressed | |
| 2 | tb | Vegetable oil |
| 14 1/2 | oz | Tomatoes, undrained, diced |
| 10 1/2 | oz | Condensed beef broth, undiluted |
| 8 | oz | Tomato sauce |
| 1 | c | Uncooked long-grain rice |
| 1/4 | c | Water |
| 1 | ts | Chili powder |
| 1/2 | ts | Sugar |
| 1/2 | ts | Dried italian seasoning |
| 1 | Bay leaf | |
| 1 | ds | Ground red pepper |
| 4 | Medium-size bell peppers, any color |
INSTRUCTIONS
Saute first 4 ingredients in hot oil in a large skillet 3 minutes or until tender; drain. Add tomatoes and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Remove from heat, and let stand 5 minutes. Remove and discard bay leaf. Cut bell peppers in half lengthwise, leaving stems intact. Remove and discard seeds. Boil bell pepper halves in a small amount of water 3 to 4 minutes or until crisp-tender; drain well. Spoon rice mixture evenly into bell pepper halves; serve immediately. MC formatted by Brenda Adams <[email protected]>; mc post 5/31/977 Recipe by: Mexican Made Easy; Southern Living Posted to MC-Recipe Digest V1 #629 by Badams <[email protected]> on May 31, 1997
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