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RICE AND VEGETABLES “A LA MEXICANA”
Ingredients
1
1
1
8
2
1
3
4
1
c.
lg.
/4
Long grain brown rice
Spanish onion
Bell pepper
Cloves garlic
Medium carrots
Fresh or frozen green peas
Medium fresh tomatoes
Sprigs Cilantro or parsley
Green Chile
c.
lg.
1
.
.
Dice onion, bell pepper, garlic, tomato; slice carrots.
2
Place all ingredients in a pot and add 2 1/2 cups of spring water or
vegetable stock; bring to a boil, reduce heat and cover. Simmer for 35
minutes, add spices of your choice the last 10 minutes.
3.
Cook until the rice absorbs most of the liquid. Simple to prepare, yet
rich in nutrients.
Makes 6 servings.
7
1
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