Tomato Rice
Coconut Chili Rice
Lemon rice


Tomato Rice

1/4 cup (60 ml) olive oil
2 Tbsp (30 ml) butter or bacon drippings
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 to 3 large tomatoes, peeled, seeded, and chopped
3 cups (750 ml) beef or chicken broth
2 cups (500 ml) long-grain rice
Salt and freshly ground pepper to taste
Chopped cilantro for garnish (optional)

Heat the oil and butter in a large saucepan over moderate heat. Add
the onion and garlic and cook 5 minutes, until soft but not brown.
Add the tomatoes, cover and simmer for 15 minutes. Add the broth and
bring to a boil. Stir in the rice, salt, and pepper, and cover.
Reduce the heat to a simmer and cook covered until the rice is done,
about 20 minutes. Fluff with a fork and garnish with chopped
cilantro if desired.

Makes 4 to 6 servings.


Coconut Chilli Rice.

1 cup long grain rice
375ml can coconut cream
1 chilli, seeded and chopped.

Put rice in medium saucepan. Add coconut cream and chilli. cover and
bring to the boil. reduce heat and slowly cook the rice until tender
and all the liquid has been absorbed, stirring occasionally.

Serves 4.



Lemon Rice

1 cup long grain rice
1 cup water
25g (1oz) butter
1 tablespoon grated lemon rind
2 tablespoons lemon juice
salt
pepper

Put rice, water, butter, lemon rind and juice into a medium saucepan.
cover and bring to the boil. turn the heat off but leave the pan on
the element until rice is cooked and all the liquid is absorbed.
Stir, if using gas, allow mixture to cook over low heat for about 7
minutes before turning heat off. Season with salt and pepper to
taste. serve immediately.

Serves 4.



International Recipes and Food Trivia at Zinester.com

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/