|1||Carrot; sliced thin|
|1 medium||Fresh tomato|
|½ medium||Bell pepper|
|2 tablespoons||Lard or bacon drippings|
|2 cups||Chicken broth|
|¼ teaspoon||Black pepper|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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