| 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 <mark_lisa.babcock@sympatico.ca>
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