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Doug's Mexican rice
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    Doug's Mexican rice

  • 1 cup long grain rice(I use Thai)
  • 1 1/2 cups HOT water
  • 2 tbls good olive oil
  • 1/2 tsp ground cumin, fresh
  • 1/3 green pepper, chopped...bell, not hot
  • 1 large garlic love minced
  • 1/4 onion, chopped fine
  • 1 tsp salt
  • 1 large tomato, peeled and chopped
  • 2 cups hot stock...veggie or chicken, your choice NOT beef, too strong
  • Soak the rice in the hhot water for about half an hour, drain well and dry in oven....heat oil in good sized pot, add the dry rice, and cook on high until the rice starts to brown somewhat, then add all the eggies at once, and the cumin and salt, stir this around until the juice from the veggies starts to disappear and start adding the stock, a little at a time,somewhat like a pilaf, until you can finish adding stock, and then close lid, turn heat to simmer, and cook on simmer for about 25 minutes, remove from heat and let sit for 10 minutes, stir and serve...this is as good as any that I have ever eaten in a Mexican place in Mexico, so try it and enjoy it...it is a perfect foil for really hot, spicy foods, as the chile heads are accustomed to.... Cheers, Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@home.com
    Post Date: Wed, 05 Aug 1998

    *BACK TO RICE*







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