Sugapablo's Vegetarian Spanish Rice
 
1/2   cup, uncooked long grain brown rice
1   tomato (2 plum tomatos even better), diced (skin on or off, your call)
1/2 medium  sized onion, minced
1/2 tsp  chili powder
1   jalapeno or habanero, minced
1-1/4 cup  vegetable broth
1/2 to 3/4 tsp  salt (or to taste)
1 Tbsp  tequilla (optional, but well worth it, explained later)
  olive oil
 
in a heated medium saucepan on medium high heat, place enough oil to coat 
the bottom. when oil is hot, place the onions in and saute until 
translucent. 
add chili powder and hot pepper and saute another minute. 
add tomatos and tequilla. why tequilla? tomatoes have flavors that are 
alcohol soluble, meaning only the addition of alcohol can release them. 
stir for another two minutes or just enough time to break the tomatoes 
down a bit. 
add rice and broth, raise heat, and bring to boil. cover, lower heat to 
low, and simmer for 35 minutes. then, remove heat and let sit for 10 
minutes. 
 
now, add salt (never add salt while rice (or beans) are hydrating! 
 
enjoy! 
 
-- 
[ sugapablo ] 
[ http://www.sugapablo.com <--music ] 
[ http://www.sugapablo.net <--personal ] 
[ sugapa...@12jabber.com <--jabber im ] 
 
-- 
(ID: 4136) Mirror: rec.food.recipes: Wed, Jan 5, 2005


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