Wayne Boatwright > wrote:

>On Mon 09 May 2005 03:20:21p, james a. finley wrote in rec.food.cooking:
>
>>
>> "Dimitri" > wrote in message
>> .. .

>>> This was stolen from alt.food.Mexican-Cooking - Linda was one of the
>>> early posters there.
>>>
>>> Dimitri
>>>
>>> This is my recipe for Mexican rice
>>>
>>> Red Rice
>>>
>>> 1 tablespoon cooking oil, crisco or lard
>>> 1 cup long grain white rice
>>> 1 good size clove garlic,diced
>>> approx 1/8 tsp. black pepper
>>> 1/2 onion, diced
>>> 1 tomato, diced
>>> 1/4 cup tomato sauce
>>> pinch of ground comino (cumon)
>>> 2 cups water
>>> 4 tsps. Knorr chicken bouillon granules ( or as sold in mexican
>>> markets, Knorr caldo de pollo)
>>
>> Instead of using the Knorr chicken boullion granules, use Knorr tomato
>> bouillon with chicken flavor and eliminate the tomato sauce. I prefer
>> the cubes over the granules because they make 2 cups of broth.
>>
>> Jim
>> 37 years of eating and cooking Tex-Mex (mostly eating)
>
>I use that product, too, for various dishes. However, depending on where
>you live, it may not be that easy to find.


I found it today at Big Lots. They come up with some of the neatest
things sometimes.


--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)