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Mexican Rice
• 2/3 cup long grain white rice
• 2 teaspoons vegetable oil
• 1 cup chicken broth
• 3/8 onion, nely chopped
• 3/8 green bell pepper, nely chopped
• 5/8 fresh jalapeno pepper, chopped
• 5/8 tomato, seeded and chopped
• 5/8 cube chicken bouillon
• Salt and pepper to taste
• 1/4 teaspoon ground cumin
• 1/3 cup chopped fresh cilantro
• 5/8 clove garlic, halved
1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes.
Pour in chicken broth, and bring to a boil.
2. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube,
salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low.
Cook for 20 minutes.
Dirty Rice
• 1/2 to 1 pound spicy bulk pork
breakfast sausage
• 1/4 cup minced onion
• 1 3/4 cup chicken broth
• 1/2 cup long-grain rice
• 1 tablespoon fresh minced parsley
or 1 teaspoon dried parsley akes
• Salt and pepper
1. Brown sausage in skillet until no longer pink, breaking up with fork. Add minced onion
and cook 2 minutes longer.
2. Pour off most of the excess fat. Stir in broth and rice. Simmer gently, covered,
18 to 20 minutes or until rice is tenderand most of broth is absorbed. Add parsley, toss.
Taste and add salt and pepper to taste.
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