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

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