Recipe - Arroz Criollo (Early Spanish Rice)

A
One half cup Chopped green pepper
One fourth cup Chopped onion
1 Clove garlic; (minced) OR
1/8 tsp. minced garlic
One half teaspoon Basil leaves
2 teaspoon Hot oil

B
2 cup Water
1 cup Regular rice
1 cup Tomato; (chopped)*
1 teaspoon Salt
One fourth teaspoon Pepper

In skillet cook "A". Cook until vegetables are tender. Then stir in "B".
Cook covered, over low heat until rice is done, about 20 minutes. serves
68.

NOTE the recipe says 6 8 but i think that is as a side dish serving. i
could personally eat this entire thing if i was given an hour break in
between the two servings.

* i love tomatoes and so i use more than the specified 1 cup. i usually use
about 1 One half 1 Three fourths cup of tomatoes

Posted to recipeludigest by Kara9718 Kara9718@aol.com on Mar 14, 1998