Mexican style rice #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Long-grain white rice |
| 1 | medium | Yellow onion |
| ½ | Green bell pepper | |
| 1 | medium | Red tomato |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Garlic powder |
| ½ | teaspoon | Ground comino (cumin) |
| 1 | can | (8-oz) tomato sauce |
| 2 | cups | Hot water |
| 2 | tablespoons | Vegetable oil |
Directions
Chop the onion, tomato, bell pepper and set aside.
All stirring called for in this recipe should be done with a fork to avoid "mushing" the rice.
In a heavy skillet, heat the oil over high heat until very hot but not quite smoking. Add the rice and stir. Fry the rice until it's golden brown. (This is a very important step if you want "real" spanish rice.
Add the chopped onion, tomato, bell pepper, garlic powder, salt, and comino. Stir for a couple of minutes until the vegetables are partially cooked.
Add the tomato sauce and hot water. Stir until the mixture comes to a boil.
Reduce heat and simmer until it reaches desired consistancy, stirring occasionally.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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