Spanish rice (from guatemala)
Yield: 4 Servings
Ingredients:
- 1/2 lb Rice
- 2 md Ripe tomatoes
- 1/2 md Onion
- 1/2 Carrot
- 1 md Potato
- 1/4 c Fresh peas
- 1/2 Bell Pepper
Instructions:
green or red Cut all the vegetables except the peas and potato into small slivers. Cut the potato into 8 cubes. Wash the rice and then combine all the ingredients in a skillet and cook on a medium flame WITH OUT water for 5 minutes then cover and cook on low flame until done. Recipe provided by Belia Maritza Navas Escobar de Foster Posted by: Leland Foster : leland@cruzio.santa-cruz.ca.us
