Mel's mexican rice anb tuna (arroz con atun)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Corn oil |
| 2 | cups | Uncooked rice; not instant |
| Converted | ||
| 6 | Yellow peppers; * | |
| 1 | Large onion | |
| 3 | Garlic cloves; crushed/diced | |
| 1 | Large red tomato; diced | |
| 1 | Large red tomato; ** | |
| 4 | cups | Chicken broth |
| 1 | Bay leaf | |
| 1 | teaspoon | Oregano |
| Crushed black pepper; to taste | ||
| 1 | Large can tuna in spring; water; drained | |
| ½ | cup | Olives; chopped |
Directions
* 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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