RABBIT DEL MEXICO|
1/4 c. shortening
1 slice bacon, diced
1 large onion, sliced
1 clove garlic, minced
1/2 c. green pepper, diced
1/4 c. parsley, chopped
1 bay leaf
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. m.s.g. powder
1 1/2 c. rice
4 c. boiling water
1/2 c. sherry wine
1 tsp. salad oil
12 ripe olives
1/2 c. pimentos, chopped
Saute onion and garlic in shortening. Add rabbit and
bacon and brown well. Add green pepper, parsley, bay leaf,
cloves, salt, pepper and m.s.g. Mix well. Add rice and stir
over heat a few minutes. Pour in boiling water and cover.
Simmer until rabbit is tender and rice has absorbed liquid,
about 45 minutes. Add sherry, oil, olives and pimentos. Cover
and simmer 5 minutes.
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