| ) No. 2051 Yields 6 Servings 2 Cloves Garlic, Peeled 3 Cups Chicken Stock 1 small Onion, Peeled & 3 Threads Saffron Quartered 1 Tbls Tomato Paste 1 1/2 Cups Long Grain White Rice 1 LARGE Tomato 4 Tbls Bacon Fat (Drippings) 1/2 tsp Salt 1 Medium Mild Green Chile, 1/4 tsp Pepper Roasted & Peeled 2/3 Cup Cooked Green Peas 1/2 Carrot Cut Into 1" 1 Tbls Parsley, Minced Chunks Use the metal blade of the food processor - drop the garlic through the feed tube with the motor running. Add the onion, Pulse to chop. Saute the garlic, onion and rice in the oil, stirring constantly, until the rice is lightly browned (about 3 minutes). Remove from the heat. Seed and stem the chili pepper. Place in the workbowl of the food processor along with the carrot. Pulse to chop coarsely. Add to the skillet along with 1/3 of the stock. Simmer 4 to 5 minutes. Bring the remaining stock to a boil in a saucepan. Add the saffron and tomato paste. Use the shredding disk of the food processor to pulp and peel the tomato. Add the tomato pulp and the boiling stock to the skillet. Bring to a boil. Reduce heat. Cover. Simmer for 15 to 20 minutes. Uncover. Add the peas. Add additional stock if the rice seems dry (DO NOT STIR THE RICE). Cook uncovered until the rice is tender (about 5 minutes). Add salt and pepper to taste. Fluff the rice gently with a fork just before serving. Garnish with minced parsley. Joel -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. |
© Ammas., all rights reserved.
Mexican Rice
In case you missed...
Some other recent posts by Ammas
© 1998-2008 Copyright Sulekha.com Connecting Indians Worldwide, All Rights Reserved.
Recommend