Mexican style rice #1

Yield: 4 Servings

Measure Ingredient
1 medium Onion
1 Carrot; sliced thin
1 medium Fresh tomato
½ medium Bell pepper
1 Stalk celery
1 cup Rice
2 tablespoons Lard or bacon drippings
2 cups Chicken broth
½ teaspoon Salt
¼ teaspoon Black pepper
¼ teaspoon Cumin
1 can (8-oz) tomato sauce
1 Chicken bouillon cube

This was given to me by a friend who grew up in Arizona and whose mother is an excellent cook:

Clean and cut up vegetables. Brown rice in lard or drippings until golden.

Add all ingredients, cover and lower heat until barely simmering for twenty to twenty-five minutes. Do not lift cover! Rice should be dry and every grain fluffy.



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