Yield: 1 Servings
|1 cup||Long grain rice; (I use Thai)|
|1½ cup||HOT water|
|2 tablespoons||Good olive oil|
|½ teaspoon||Ground cumin; fresh|
|⅓||Green pepper; chopped...bell, not hot|
|1 large||Garlic love minced|
|¼||Onion; chopped fine|
|1 large||Tomato; peeled and chopped|
|2 cups||Hot stock...veggie or chicken; your choice NOT beef, too strong|
End and beginning of month...old man is busy...so here is the only thing that I consider someone might want to do....NOT hot, but authentic Mexican, nevertheless...they DO eat some bland food too you know.
Soak the rice in the hhot water for about half an hour, drain well and dry in oven....heat oil in good sized pot, add the dry rice, and cook on high until the rice starts to brown somewhat, then add all the eggies at once, and the cumin and salt, stir this around until the juice from the veggies starts to disappear and start adding the stock, a little at a time,somewhat like a pilaf, until you can finish adding stock, and then close lid, turn heat to simmer, and cook on simmer for about 25 minutes, remove from heat and let sit for 10 minutes, stir and serve...this is as good as any that I have ever eaten in a Mexican place in Mexico, so try it and enjoy it...it is a perfect foil for really hot, spicy foods, as the chile heads are accustomed to....Cheers, Doug in BC Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Aug 05, 1998, converted by MM_Buster v2.0l.