Mexican Red Rice

Mexican Red Rice Ingredients

1 c Rice`	1 Celery stalk
3 tb Corn oil	1 Parsley sprig
1 Tomato, pureed*	1 1/3 c Chicken broth
1/2 Onion	Juice of 1/2 lime
1 cl Garlic

Instructions for Mexican Red Rice

Soak the rice in very hot water for 15 mins. Drain it; rinse it in cold water; then drain very well. Saute the rice in hot oil untilit sounds like sand when stirred in the pan. Puree the tomato, onion, and garlic and add. Saute until thickened. Add the celery, parsley, broth, and lime juice. When the mixture comes to a boil, cover, reduce heat and cook until tender--about 20 mins. Discard celery and parsley before serving. *I use an 8 oz can of stewed tomatoes. Cooked peas, or diced, cooked mixed vegetables are very good added before serving. This recipe is from the book, Fridas Fiestas. We love it and I make it at least once a week. Hope you enjoy. Ellen Posted to TNT - Prodigys Recipe Exchange Newsletter by Rainbow225@aol.com on Apr 26, 1997

Main Ingredient: ChickenCuisine: Mexican

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