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Ingredients:
YIELD 4 SERVINGS
3 tbsp Oil
1/2 cup Onion, chopped
1 Garlic clove, minced
1 cup Rice, long grain
1/4 cup Red Pepper, chopped
1/2 tsp Salt
Ds Cayenne
2 cup , Water, boiling
2 tsp Chicken broth granules
3/4 cup Frozen peas & carrots
-thawed
1 small Tomato, peeled, seeded,
-chopped
Instructions:
Heat oil in heavy frying pan over medium heat. Add onion, garlic,
rice and red pepper; saute until onion is limp & rice is opaque. Add
salt, cayenne, water and chicken broth granules; cover. Cook 20
minutes or until liquid is absorbed. Add peas & carrots and tomato;
cook, stirring, just until vegetables are heated through. Serve rice
immediately.
Submitted By LINDA.MAGEE@SALATA.COM (LINDA MAGEE) On
12 OCT 1995 091709 ~0500
Servings: 1
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Mexican Rice No.1 Recipe brought to you by Mexican Recipes To-Go
