Mel's mexican rice anb tuna (arroz con atun)

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@...>

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