Spanish rice (from guatemala)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Rice |
| 2 | mediums | Ripe tomatoes |
| ½ | medium | Onion |
| ½ | Carrot | |
| 1 | medium | Potato |
| ¼ | cup | Fresh peas |
| ½ | Bell Pepper, green or red | |
Directions
Cut all the vegetables, except the peas and potato, into small slivers. Cut the potato into 8 cubes. Wash the rice and then combine all the ingredients in a skillet and cook on a medium flame, WITH OUT water, for 5 minutes then cover and cook on low flame until done.
Recipe provided by Belia Maritza Navas Escobar de Foster Posted by: Leland Foster leland@...
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