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Brown Cafe UPS Forum
Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 52045"><p>Red Chile Rice </p><p>Ingredients: </p><p> </p><p>1 large clove garlic, minced </p><p>1 cup minced onion </p><p>1/2 cup tomato sauce </p><p>4 cups chicken broth </p><p>2 Tbs. butter </p><p>2 cups long-grain rice </p><p>1 tsp. roasted ground Mexican oregano </p><p>1 Tbs. minced fresh marjoram </p><p>1-1/2 tsp. salt </p><p>1 tsp. roasted ground cumin seed </p><p>1/3 cup medium to medium-hot molido chile powder </p><p> </p><p>Preparation: </p><p> </p><p>In a large pan or skillet, saute garlic and onion in the butter over medium heat for six to eight minutes until soft. Add remaining ingredients, bring to a boil and cook for two minutes. </p><p> </p><p>Reduce heat to lowest setting. Cover and simmer for 20 to 25 minutes until water just evaporates. Fluff up rice and add butter if desired. The rice can be kept warm and held up to two hours.</p></blockquote><p></p>
[QUOTE="moreluck, post: 52045"] Red Chile Rice Ingredients: 1 large clove garlic, minced 1 cup minced onion 1/2 cup tomato sauce 4 cups chicken broth 2 Tbs. butter 2 cups long-grain rice 1 tsp. roasted ground Mexican oregano 1 Tbs. minced fresh marjoram 1-1/2 tsp. salt 1 tsp. roasted ground cumin seed 1/3 cup medium to medium-hot molido chile powder Preparation: In a large pan or skillet, saute garlic and onion in the butter over medium heat for six to eight minutes until soft. Add remaining ingredients, bring to a boil and cook for two minutes. Reduce heat to lowest setting. Cover and simmer for 20 to 25 minutes until water just evaporates. Fluff up rice and add butter if desired. The rice can be kept warm and held up to two hours. [/QUOTE]
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