Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Red rice

Yield: 6 servings

Ingredients:

• 1 ea Red Bell Pepper; Lg * 1 c Rice; Regular Uncooked
• 1 x Jalepno Peppers; ** 2 c Chicken Broth
• 1/4 c Onion; Chopped
• 1 Sm 1/4 ts Salt
• 2 tb Margarine Or Butter 1/8 ts Red Pepper Sauce

Instructions:

* Roast and peel the pepper (See Sowest 1 for directions) and seed. ** You should use the red jalapeno peppers and they should be roasted peeled and seeded. (See Sowest 1 for directions) This is also to your taste. Use as many peppers as you like. Place the bell pepper and chiles in a food processor workbowl fitted with the steel blade or in a blender container; cover and process until smooth. Cook and stir the onion and garlic in the margarine in a 3-quart saucepan until the onion is tender. Stir in the remaining ingredients except the bell pepper mixture. Heat to boiling stirring once or twice; reduce the heat. Cover and simmer for 16 minutes. (DO NOT lift the cover or stir!) Remove from the heat; stir in the bell pepper mixture. Cover and let steam for about 10 minutes and then serve.

Web Standards & Support: