Recipe - Mels Mexican Rice

2 cup Longgrain rice;uncooked*
2 Cloves garlic; crushed
One fourth cup Corn oil
5 cup Chicken broth; **

* NOT Uncle Ben's converted type or the precooked type. ** When using
substitutions (see below) always remember to keep the proportions of rice
to liquid the same. Heat the oil on medhigh in a large skillet or 45
quart pot. Add the garlic and sautee about 1 minute. Add the rice and fry
it, stirring frequently, until the rice is golden brown. Add the liquid and
stir. When it comes to a boil, lower to a simmer, stir once more and cover.
Cook until all water is absorbed. This is the basic recipe, and there is a
lot more you can do with it. For example: Substitute One half cup tomato juice,
or a pureed tomato, for part of the liquid. Substitute part of the liquid
with black bean soup broth. Add One half cup frozen peas and carrots. Add 1/2
cup cut or sliced up mushroom and green onion. Use beef or other broth instead of
chicken. Add One half cup cooked chick peas(garbanzo). Substitute part of the
rice with some vermicelli. The possibilities are really endless if you use
your imagination. Just stick to the basic recipe and proportion of rice to
liquid. From Melanie Miguel

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini