Mexican style rice #1
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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.
SANDAL@...
REC.FOOD.RECIPES
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