Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Soups/stews
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ea Red Bell Pepper -- Lg, *
1 x Jalepno Peppers -- **
1/4 c Onion -- Chopped, 1 Sm
2 tb Margarine Or Butter
1 c Rice -- Regular, Uncooked
2 c Chicken Broth
1/4 ts Salt
1/8 ts Red Pepper Sauce
* Roast and peel the pepper (See Sowest 1 for
directions) and seed. ** You should use the red
jalapeno peppers and they should be roasted, peeled
and seeded. (See Sowest 1 for directions) This is
also to your taste. Use as many peppers as you like.
Place the bell pepper and chiles in a food processor
workbowl fitted with the steel blade or in a blender
container; cover and process until smooth. Cook and
stir the onion and garlic in the margarine in a
3-quart saucepan until the onion is tender. Stir in
the remaining ingredients except the bell pepper
mixture. Heat to boiling, stirring once or twice;
reduce the heat. Cover and simmer for 16 minutes.
(DO NOT lift the cover or stir!) Remove from the heat;
stir in the bell pepper mixture. Cover and let steam
for about 10 minutes and then serve.
