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Archived Recipe
Tex-Mex Rice
(Use 12 “ seasoned Dutch Oven w/ legs)
Ingredients for shopping list:
1 small
yellow onion, chopped
2 tablespoons olive oil
1 cup white rice, raw
¼ teaspoons black pepper
2 teaspoons garlic powder
2 ½ cups chicken broth
1 ½ teaspoons ground cumin
1 red bell pepper
20-24 “light n go” charcoal briquettes
How To:
Light briquettes, and wait until they begin
to turn “white”.
At the same time, grease Dutch oven or line with heavy aluminum foil (sprayed
with PAM).
Core bell pepper – toss away seeds & stem. Dice the rest.
In the Dutch oven, using either gas stove or
briquettes, cook onion, garlic and raw rice in oil until onion is tender and
rice is lightly browned.
Add chicken broth and bring to a boil.
Stir in cumin and black pepper. Cover tightly.
Put 10 briquettes underneath and 10 on top.
Cook for 20 minutes.
Remove from heat. Stir in bell pepper. Let stand covered until all liquid is
absorbed, about 5 minutes.
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