South texas spanish rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Long grain rice |
| 1 | medium | Onion chopped fine (up to) |
| 5 | Jalepeno peppers chopped fine | |
| 2 | cups | Chicken stock |
| 1 | can | (8-oz) tomato sauce |
| ½ | tablespoon | Ground cummin |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | cup | Frozen green sweet peas (opt) |
| 3 | tablespoons | Veg oil |
Directions
From: Roger Thweatt <tweety@...> Date: Sat, 03 Aug 1996 03:12:17 -0500 brown rice in 3 tablspoons veg oil until just starting to brown. add onion and jalepeno and brown 1 minute more. add all remaining ingriedients, and stir only the top(not the rice!) boil 20 seconds, cover and reduce heat to med low for 20 minutes( do not remove lid). leave covered for at least 30 minutes( the longer the better). fluff w fork and ENJOY! bbq-digest V2 #063
From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, .
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