Yield: 6 Servings
Measure | Ingredient |
---|---|
⅓ cup | Corn oil |
2 cups | Uncooked rice; not instant |
\N \N | Converted |
6 \N | Yellow peppers; * |
1 \N | Large onion |
3 \N | Garlic cloves; crushed/diced |
1 \N | Large red tomato; diced |
1 \N | Large red tomato; ** |
4 cups | Chicken broth |
1 \N | Bay leaf |
1 teaspoon | Oregano |
\N \N | Crushed black pepper; to taste |
1 \N | Large can tuna in spring; water; drained |
½ cup | Olives; chopped |
* Long narrow yellow peppers such as guero, x-ca-tic, or hot hungarian wax.
** Blended, in a blender, with 1 cup of the chicken broth. In a large skillet or saucepan, heat the oil, and add the garlic. When it turns a golden color, add the rice, and stir well until the rice also turns a golden color. Add the onion and the peppers (remove stems) and saute an additional 3 minutes. Add the blended tomato. When the mixture comes to a boil, add the remaining chicken broth. Then add all other ingredients.
After the mixture comes to a boil, mix one more time, cover, and lower to a simmer. When all liquid is absorbed, remove bay leaf and serve.
Posted to EAT-L Digest 15 October 96 Date: Wed, 16 Oct 1996 20:40:17 -0500 From: Connie Anderson <connie@...>