| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Rice, Patricia, Mexican, Side dish |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Rice |
| 4 |
c |
Boiling Water (need to be 4 cups exactly) |
| 3/4 |
c |
Red tomato puree |
| 1/2 |
c |
Carrots in little cubes |
| 1/2 |
c |
Peas |
|
|
Salt and Pepper |
|
|
Vegetable oil |
INSTRUCTIONS
Early in the morning put the rice in hot water for to wash it and let stand
2 hours. Then pour off the water and let rice dry; it can take an hour or
try to dry it with a kitchen fabric. Fry the rice in a big amount of
vegetable oil (you will retire all of it do not worried about fat) when the
rice sounds like sand (*lightly browned); drain off all of the vegetable
oil, you can use a sauce spoon. When the rice is without oil, add the red
tomato puree and let it season 5 minutes, stir and stir, then add 4 cups of
boiling water, salt and pepper and the vegetables, cover and let cook in
the most little flame you can get until is done without water, it can take
30 minutes or more. Patricia Wriedt.
Recipe by: Patricia Wriedt Posted to TNT - Prodigy's Recipe Exchange
Newsletter by smiler@mail.mia.bellsouth.net on Mar 24, 1997
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