Mexican rice (arroz mexicano)

Yield: 4 Servings

Measure Ingredient
1 medium Tomato; diced
⅓ cup Diced carrots
2 ounces Peas
¼ cup Diced celery
2 teaspoons Dehydrated onion flakes
1 \N Clove (small) garlic; crushed
1 teaspoon Minced fresh chives
1 teaspoon Minced fresh parsley
¾ teaspoon Marjoram
⅛ teaspoon Crushed red pepper -or-
1 dash Cayenne pepper or hot pepper sauce
½ cup Chicken bouillon
1 cup Cooked enriched rice

Cook tomato, carrots, peas, mushrooms, celery, onion flakes, garlic, chives, parsley, marjoram, and pepper in bouillon until celery is tender.

Combine with rice. Cook until most of the liquid is evaporated or bake uncovered in moderate oven (350 deg) until liquid evaporates.



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