mexican style rice #1
- Categories
- Rice
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion |
| 1 | Carrot; sliced thin |
| 1 medium | Fresh tomato |
| ½ medium | Bell pepper |
| 1 | Stalk celery |
| 1 cup | Rice |
| 2 tablespoons | Lard or bacon drippings |
| 2 cups | Chicken broth |
| ½ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| ¼ teaspoon | Cumin |
| 1 can | (8-oz) tomato sauce |
| 1 | Chicken bouillon cube |
This was given to me by a friend who grew up in Arizona and whose mother is an excellent cook:
Clean and cut up vegetables. Brown rice in lard or drippings until golden.
Add all ingredients, cover and lower heat until barely simmering for twenty to twenty-five minutes. Do not lift cover! Rice should be dry and every grain fluffy.
SANDAL@...
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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