Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Rice |
\N \N | Olive oil |
½ large | Onion; chopped fine |
1 \N | Clove garlic; mashed with a little salt |
1 can | Tomatoes |
½ \N | Bell pepper; chopped (up to) |
2 \N | Jalepenos; minced (with or without seeds; depending on heat you like) |
1 can | (small) chiles |
\N \N | Plenty of black pepper |
Saute the rice, onion & garlic in a little oil until the onion is soft. Put the tomatoes in a big measuring cup and squish them into pieces. You need about 3-½ cups of liquid, so add water to the tomatoes til you get this amount. Bring to a boil, add the bell pepper, hot pepper & chiles. Cover & cook 15-20 minutes. Taste for black pepper.
NORVELLE@...
(ALISA NORVELLE)
REC.FOOD.RECIPES
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