INGREDIENTS

INSTRUCTIONS

Roast peppers over gas burner, under broiler, or immerse in hot oil,
turning until pepper's skin is blistered and charred on all sides.
Place in plastic bag, close and let steam 15 minutes.  Under running
water, remove skin from pepper.  Slit pepper to open; wash out seeds
and remove veins.  Source: Viva Arroz! Reprinted with permission from
USA Rice Council  Electronic format courtesy of Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

A Message from our Provider:

“He who angers you, controls you!”