Sue.s Mexican Rice
 
recipe by: sue m 
serving size: 15 
preparation time: 0:45 
categories: mexican rice side dishes 
 
1 large  onion, chopped
2   fresh jalapeno peppers, chopped (with seeds hot)
1   fresh serrano pepper, chopped
5 clove  garlic, finely chopped or pressed
1 bunch  cilantro, leaves only, chopped
1 Tbsp  black pepper coarse grind
5   chicken bouillon cubes
2 cup  rice, long grain
2 Tbsp  olive oil
4 small  roma tomatoes, seeded and chopped
4 cup  liquid (i substitute canned chicken broth for the water.)
 
have everything prepared and measured in advance. heat oil in a large (6 
quart), heavy, pan with cover. put dry rice in hot oil and stir 
constantly until rice is a light golden brown. immediately add the 
onions, garlic, peppers, black pepper and chicken bouillon cubes. stir 
for 5 minutes then add tomatoes and cilantro along with liquid (water, 
broth or water/tomato juice combination - see note). bring to a boil, 
then cover and quickly lower burner to the lowest possible flame. do not 
lift lid for 25 minutes. check and cook a little longer, if needed. stir 
and serve. 
 
notes: if substituting rotel or canned tomatoes, measure liquid and 
adjust water level accordingly. 1 part rice to 2 parts liquid. a man 
from 
torreon, mexico gave this recipe to me. 
 
 
 
-- 
(ID: 4523) Mirror: rec.food.recipes: Tue, Dec 7, 2004


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