Azzor Rojos
- 2 tb Olive oil
- 1 c White rice
- 1/2 c Onions, chopped
- 1 Garlic clove, minced
- 1/2 ts Salt
- 1/2 ts Cumin
- Chili powder, to taste
- 2 lg Tomatoes, chopped
- 1 1/2 c Vegetable broth
- 1/3 c Peas, thawed if frozen
- 2 tb Pimiento, chopped
- Red peppers, to garnish
Heat oil in a wok over medium heat till hot. Add rice. Cook & stir
for 2 minutes or until the rice turns opaque. Add onion, cook & stir
for 1 minute. Stir in garlic, salt, cumin & chili powder. Add
tomatoes & cook, stirring for 2 minutes. Stir in broth, bring to a
boil over high heat. Reduce the heat to low. Cover & simmer 15
minutes or until the rice is almost tender.
Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until
rice is tender and all liquid has been absorbed. Garnish with the
red peppers if desired.
Posted by Joell Abbott, Adapted Recipe
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
for 2 minutes or until the rice turns opaque. Add onion, cook & stir
for 1 minute. Stir in garlic, salt, cumin & chili powder. Add
tomatoes & cook, stirring for 2 minutes. Stir in broth, bring to a
boil over high heat. Reduce the heat to low. Cover & simmer 15
minutes or until the rice is almost tender.
Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until
rice is tender and all liquid has been absorbed. Garnish with the
red peppers if desired.
Posted by Joell Abbott, Adapted Recipe
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
