Recipe - Alisas Mexican Rice

1 cup Rice
Olive oil
One half lg Onion; chopped fine
1 Clove garlic; mashed with a
little salt
1 cn Tomatoes
One half Bell pepper; chopped
1 (up to)
2 Jalepenos; minced (with or
without seeds; depending on
heat you like)
1 cn (small) chiles
Plenty of black pepper

Saute the rice, onion & garlic in a little oil until the onion is soft. Put
the tomatoes in a big measuring cup and squish them into pieces. You need
about 3One half cups of liquid, so add water to the tomatoes til you get this
amount. Bring to a boil, add the bell pepper, hot pepper & chiles. Cover &
cook 1520 minutes. Taste for black pepper.

NORVELLE@UGA.CC.UGA.EDU

(ALISA NORVELLE)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.