Recipe - Mexican Brown Rice

2 tablespoon Margarine
1 One fourth cup Brown rice, uncooked
1/3 cup Onion, chopped
One fourth cup Green bell pepper, chopped
1 Clove garlic, minced
2 cup Hot water
1 cn Canned tomatoes
(Mexicanstyle), chopped &
undrained
One half teaspoon Chili powder

In a large saucepan, melt margarine and add rice, onion, pepper and garlic.
Cook, stirring over low heat until rice is brown; then add remaining
ingredients. Cover and cook over low heat until liquid is abosrbed, about
3540 miutes.

NOTES : A tasty, highfiber dish modified from source recipe. I was
lookg for some way to make brown rice taste decent. This worked very well!
Next time I will try with less margarine.

Posted to Digest eatlf.v097.n009

Recipe by: American Heart Association Cookbook, 1984, p. 257

From: Lou Parris lbparris@earthlink.net

Date: Fri, 10 Jan 1997 09:17:59 0600