I always use the parboiled long grain rice, or as many people refer to it as "converted rice" which produces a rice that cooks into firm, fluffy, separate grains. This dish makes a wonderful accompaniment for white fish. Serves 2

16 oz can Stewed tomatoes, chopped 450-450 g
1-1/4 cup Water 300 mL
2/3 cup Rice 150 mL
1/4 cup Finely chopped onions 50 mL
2 tsp Chili powder 10 mL
1 Garlic cloves, minced 1
1/2 tsp Salt and Pepper 2 mL

Combine all ingredients in medium saucepan, stir. Bring to boil, reduce heat and simmer 30 minutes.

Let stand 10 minutes before serving.

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