| 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 <adamsfmle@sprintmail.com>; mc post 5/31/977
Recipe by: Mexican Made Easy; Southern Living Posted to MC-Recipe Digest V1
#629 by Badams <adamsfmle@sprintmail.com> on May 31, 1997
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