EL MIRADOR RICE

      Title: EL MIRADOR RICE
  Categories: Soup, Mexican, Rice
       Yield: 6 Servings
  
  
       3/4 c  long-grain rice
   :          lemon juice
         2 TB oil
         2    tomatoes -- ripe, chopped
         2 md green bell pepper --
   :          chopped
         1    clove garlic -- minced
         1 TB chicken stock base
         1 c  hot water
         2 ts cumin -- ground
       1/4 ts salt
   :          freshly ground pepper
   
   Cover rice with hot water. Add squeeze of lemon juice and let soak
   for 5 minutes. Drain thoroughly in colander. Heat oil in large
   skillet with tight fitting lid. Add rice and saute until golden.
   (note - this takes about 10 minutes and you really have to keep
   stirring to keep it from burning) Stir in tomatoes, peppers and
   garlic and saute 5 minutes. Add chicken base disolved in water, and
   seasonings. Reduce heat, cover, and simmer for 15 minutes. *Do not
   remove lid while rice is cooking. Fluff with fork.
[ add our full cookbook to your website ] [ Search The Cookbook ]