Tex Mex
2 c Chicken stock
1 ts Salt
3/4 c Uncooked long-grain rice
3 tbsp Cooking oil
1 can Rotel tomatoes,drained
2 tbsp Chopped fresh green pepper
1 tbsp Minced onion
Bring stock to a boil in a medium sized saucepan with a cover. Add salt and the rice, cover and cook over medium heat until done but not mushy, about 15 minutes. Pour the oil into a heavy 10-inch frying pan and heat until hot. Add the rice and stir-fry for 10 minutes. Add the rest of the ingredients and stir until well mixed. Cover and continue cooking for 10 minutes more, stirring occasionally.
1 ts Salt
3/4 c Uncooked long-grain rice
3 tbsp Cooking oil
1 can Rotel tomatoes,drained
2 tbsp Chopped fresh green pepper
1 tbsp Minced onion
Bring stock to a boil in a medium sized saucepan with a cover. Add salt and the rice, cover and cook over medium heat until done but not mushy, about 15 minutes. Pour the oil into a heavy 10-inch frying pan and heat until hot. Add the rice and stir-fry for 10 minutes. Add the rest of the ingredients and stir until well mixed. Cover and continue cooking for 10 minutes more, stirring occasionally.
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