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ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.
This Salsa-Flavored Rice is perfect with seafood or poultry entrees. When made with vegetable stock, it is a good vegetarian dish and is flavorful enough to stand on its own as an entrée.
Cooking Time: 16 or more minutes
Yield: 4 servings
2 cups chicken or vegetable broth or stock
1 cup uncooked long-grain rice
½ cup parched, peeled and chopped green chiles (2 to 4 chiles or 1, 4 oz can)
½ cup chopped Spanish onion
½ cup chopped tomato
1 clove garlic, minced
Salt to taste (may not be needed, depending on the broth or stock used)
Bring the stock to a boil in a 3 qt. saucepan with a close-fitting cover. Add the rice, chiles, onion, tomato and garlic. Taste to determine the need for salt.
Reduce the heat, cover and simmer for 15 minutes or until all the liquid is absorbed. Taste and adjust the seasonings. Serve hot.
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.
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