Fantastic, sorta mexican rice!

Yield: 1 Servings

Measure Ingredient
1 cup Rice
1 large Vidalia onion; baseball size, (bigger), chopped fine
3 \N Cloves of garlic; minced
2 \N Good sized serrano peppers; seeded, chopped fine
3 larges Ripe tomatoes; skinned and chopped
1 cup Chicken stock; or more
\N \N Salt and Calvins Chile powder to taste!!
\N \N Olive oil
\N \N Cumin

Hello all...Two nights ago we had a boneless pork loin, slathered with Walkers Jerk Rub, which had been marinated in a plastic bag with this for 48 hours...got it outta the bag, and put it inna oven at 300F for about 4 hours(2-3 lb roast) Put water in the bottom of pan and as this was a convection oven, kept adding water. It was very good! Tonight, not ever having the same thing twice inna row, we had the pork, sliced cold, fat removed, and with it I devised a Sort of Mexican Rice, recipe follows: Put oil in pot, heat and add the onion, garlic, peppers and simmer for about five minutes until onions are transparent..throw in the tomatoes and stir this mess around for awhile until the liquid disappears, then add the rice, sprinkle it all over the top of the veggies, cover for about another two minutes...lift lid, stir rice around, add the stock, bring to boil, turn down to simmer, add salt and Calvins and cover for about 15 minutes....set timer! When the timer goes off, check for seasoning, add whatever it needs, salt, sugar, cumin or whatever, cover again, remove from heat and let sit, covered for aboput five minutes before serving...you could add Mexican Oregano, if desired. I served the meat and the rice with a foil of creamed celery and carrots, NOT hot, as a counterpoint to the heat in the rice and the flavour in the meat....Walker's Wood Jamaican Jerk sauce is absolutely the best there is(all disclaimers, dont even get a free bottle!!!But boy it is good! Hope whomever tries this likes it as much as we did.

Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on May 30, 1998

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