Path: swen.emba.uvm.edu!attmt1!attmtf!attmt2!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!news-peer.gip.net!news.gsl.net!gip.net!newsfeed.cwix.com!206.102.31.251!news.cmc.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Flowerburst" Newsgroups: rec.food.recipes Subject: Mexican Rice Followup-To: rec.food.cooking Date: 11 Apr 1999 16:01:55 -0600 Organization: yahoo.com Lines: 37 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: "Flowerburst" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32153 Mexican Rice Serves: 6 3 tablespoons bacon drippings 2/3 cup onion chopped 1 cup long grain rice raw 1 cup green bell pepper chopped 1/2 cup red bell pepper chopped red bell pepper or 1/4 cup pimiento, c 1 teaspoon chili powder 1 1/2 teaspoons salt 2 1/4 cups water 1/2 peas 1/2 frozen corn 1 tablespoon butter or margarine black pepper Freshly ground Melt bacon fat in heavy skillet. Saute onions and rice until rice is opaque, but not browned. Add green and red bell peppers or pimiento, chili powder and 1 teaspoon salt. Mix well and add 2 cups water and bring to boil uncovered; reduce heat to very low and cover. Cook for about 18 to 20 minutes, or until tender. To corn and peas, add 1/4 cup water in saucepan and 1/2 teaspoon salt. Bring to boil and simmer 2 minutes. Turn up heat and reduce water from vegetables. Add butter or margarine and grind of pepper. Carefully fold peas and corn mixture into rice and keep hot, until serving. Note: This dish may be made ahead of time and refrigerated until 1 hour before serving. Put into 350 oven for about 20 minutes or until very hot. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.