Arroz criollo (early spanish rice)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped green pepper |
| ¼ | cup | Chopped onion |
| 1 | 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 |
Directions
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