Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Lard or vegetable oil |
2 \N | Cloves garlic |
2 cups | Rice, washed and drained |
3½ cup | Water or chicken stock |
1 teaspoon | Coarse salt |
¼ cup | Chopped parsley leaves |
Heat lard in a heavy saucepan. Add garlic and saute 1 minute. Add rice, chicken stock and lower the heat, cover tightly and cook for 15 to 20 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and add chopped parsley. Serve on a platter with shrimp in the middle.
Yield: 4 to 6 servings
TOO HOT TAMALES SHOW #TH1E01