| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Tex-mex, Rice, Main dish | 1 | Servings |
INGREDIENTS
| 2 | c | Chicken stock |
| 1 | ts | Salt |
| 3/4 | c | Uncooked long-grain rice |
| 3 | tb | Cooking oil |
| 6 | oz | Spanish-style tomato sauce o |
| 2 | tb | Chopped fresh green pepper |
| 1 | tb | Minced onion |
INSTRUCTIONS
Bring stock to a boil in a medium sized saucepan with a cover. Add salt and the rice, cover and cook over medium heat until done but not mushy, about 15 minutes. Pour the oil into a heavy 10-inch frying pan and heat until hot. Add the rice and stir-fry for 10 minutes. Add the rest of the ingredients and stir until well mixed. Cover and continue cooking for 10 minutes more, stirring occastionally. Posted to MM-Recipes Digest V3 #297 Date: Wed, 30 Oct 1996 14:42:36 -0800 From: Mark and Lisa Babcock <[email protected]>
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”