Arroz criollo (early spanish rice)

Yield: 1 Servings

Measure Ingredient
½ cup Chopped green pepper
¼ cup Chopped onion
1 \N Clove garlic; (minced)- OR 1/8 tsp. minced garlic
½ teaspoon Basil leaves
2 teaspoons Hot oil
2 cups Water
1 cup Regular rice
1 cup Tomato; (chopped)*
1 teaspoon Salt
¼ teaspoon Pepper

A

B

In skillet cook "A". Cook until vegetables are tender. Then stir in "B".

Cook covered, over low heat until rice is done, about 20 minutes. serves 6-8.

NOTE- the recipe says 6 - 8 but i think that is as a side dish serving. i could personally eat this entire thing if i was given an hour break in between the two servings.

* i love tomatoes and so i use more than the specified 1 cup. i usually use about 1½ - 1 ¾ cup of tomatoes Posted to recipelu-digest by Kara9718 <Kara9718@...> on Mar 14, 1998

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