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RED MEXICAN RICE 1/4 c. salad oil 1/2 c. chopped onion 1 clove garlic 1 c. raw rice 2 c. water 1 c. carrot, chopped 1 c. green peas 1/2 c. diced potato 3 Tbsp. tomato paste 1 tsp. salt 1/8 tsp. pepper Place all ingredients in a 2 quart covered casserole and mix well. Cook in microwave about 16 minutes, stirring occa- sionally, until liquid is absorbed and rice and vegetables are tender. Add more water during cooking if needed. Tip: Set the casserole in a cake or pie dish so that if the liquid boils over it will be caught in the dish and can be put back into the casserole. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |