Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter |
1 small | Onion; chopped |
1 \N | Cloves garlic; crushed (up to 2) |
1 small | Green pepper; or sweet red bell pepper, julienned |
1 can | (16 oz.) tomatoes |
⅓ cup | Ketchup; about |
¾ cup | Raw; white rice, rinsed well |
1½ cup | Warm water |
4 \N | Shakes Cayenne; about |
6 \N | Shakes cinnamon; about (up to 8) |
6 \N | Shakes ground clove; about (up to 8) |
6 \N | Shakes dry mustard; about |
4 \N | Glugs Worcestshire sauce |
2 teaspoons | Brown sugar |
Saute onions, bell pepper, and crushed garlic in butter. Add all remaining ingredients. Stir well. Bring to a boil, then reduce heat to low, cover, and cook until most of the moisture is absorbed and rice is tender. Serve at once.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <pmangum@...> on Sep 02, 1997