Mexican-Italian Goulash with Mexican Rice
 
this is delicious 
 
 
1/2 cup  mushrooms
1 Tbsp  butter
2 clove  garlic minced, ( i use more)
4 cup  of fresh tomatoes cut up (i guess you could use canned)
1 small  can (4 ounces) ripe olives, pitted and halved.
2   green chilies chopped, (i use hotter chili's than these but to your
  taste
1 tsp  oregano or basil, (i like basil)
1/2 tsp  salt
1 cup  shredded sharp cheddar cheese
 
saute mushrooms in butter. add garlic, and coojk briefly. then add 
tomatoes, olives, chilies, and seasonings. heat through. top with the 
cheese and simmer until the cheese melts. serve with mexican rice. 
 
mexican rice, 
 
2 tsp  butter or oil, i like butter
1   chopped onion
1 clove  garlic, smashed, ( i use more)
1 cup  of brown rice, ( i guess you could use white, but not instant)
2/3 cup  of boiling water
1 tsp  curry powder,
1/4 tsp  cayenne
pinch  of turmeric for the lovely golden tint
1 tsp  salt
 
heat butter or oil in a skillet or saucepan. saute onion and garlic for 
several minutes. add rice and cook briefly. add water, and spices to 
combine, stir, lower heat, cover and simmer about 50 minutes or until 
the rice is tender. 
 
-- 
(ID: 6052) Mirror: rec.food.recipes: Fri, Sep 24, 2004


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