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Santa Fe Rice
2 cups long grain white rice 2 Tablespoons oil 5 cups chicken broth Salt to taste 2 Tablespoons chopped onion 2 Tablespoons chopped tomato 2 Tablespoons chopped green bell pepper 2 Tablespoons chopped sweet red bell pepper 2 Tablespoons chopped black olives 1 clove garlic, minced 6 Tablespoons frozen peas, cooked and drained 6 bell pepper slices 6 sweet red bell pepper slices 1. Fry rice in oil until browned. Add chicken broth and season with salt. Bring to a boil, reduce heat, cover and cook 20 to 30 minutes. 2. Remove from heat and let stand, covered, for 5 minutes. Stir in onion, tomato, chopped green and red peppers, olives and garlic and heat to serving temperature. 3. Garnish each serving with a Tablespoon of peas. Place pepper slices attractively around rice. NOTE: This can be made in advance adding vegetables up to 1 hour before serving. Peas may be mixed into rice. SERVES: 6 |
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