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home > recipes > beans / grains > el mirador rice
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from U.S. * Exported from MasterCook Mac * El Mirador Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : soup mexican Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup long-grain rice lemon juice 2 tablespoons oil 2 tomatoes -- ripe, chopped 2 medium green bell pepper -- chopped 1 clove garlic -- minced 1 tablespoon chicken stock base 1 cup hot water 2 teaspoons cumin -- ground 1/4 teaspoon 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. - - - - - - - - - - - - - - - - - - Per serving: 118 Calories; 5g fat (36% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 97mg Sodium NOTES : This is the rice for the chicken soup El Mirador. Click here for recipe.

El Mirador Rice


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keyword: mirador
ethnicity: mexican
recipes for beans-grains
recipes by tpogue
Email Address:
(posted July 29, 2001)

from U.S.

* Exported from MasterCook Mac *

El Mirador
Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
soup mexican
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup
long-grain rice
lemon juice
2 tablespoons oil
2 tomatoes --
ripe, chopped
2 medium
green bell pepper -- chopped
1
clove garlic -- minced
1 tablespoon
chicken stock base
1 cup
hot water
2 teaspoons
cumin -- ground
1/4 teaspoon
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.

- - - - - - - - - - - - - - - - - -

Per serving: 118 Calories; 5g
fat (36% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 97mg Sodium

NOTES : This is the
rice for the chicken soup El Mirador. Click here for recipe.



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