| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tex-Mex |
Tex-mex, Rice, Main dish |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Uncooked rice |
| 2 |
tb |
Lard or bacon drippings |
| 1 |
|
Large onion, finely chopped |
| 4 |
|
Ripe tomatoes, chopped |
| 4 |
c |
Chicken stock, boiling |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Ground mild or hot red chile |
INSTRUCTIONS
Rince the rice well with several washings of cold water. Heat the lard or
bacon drippings in a large heavy skillet. Add the rice and stir until it
becomes brown. Add the onion and cook until it is golden. Add the tomatoes,
boiling stock, salt, and chile. Add chile 1 Tbsp at a time, tasting after
each addition. Add more salt if you prefer the rice saltier. Steam until
rice is fluffy, about 15 minutes. After 15 minutes, check doneness and cook
a bit more if needed.
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>
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”