|
Brown
rice in chicken fryings; add
carrots, celery, green pepper
and onions, and sauté lightly.
Add tomatoes, paprika, chili
powder, sugar and salt and
pepper to taste. Add
chicken stock and water.
Bring to a boil and boil rapidly
for three minutes in heavy pan
which can be tightly covered.
Clamp cover on pan, and turn out
the fire. Do not
stir or open lid for 45 minutes.
Rice will be ready to serve at
the end of that time. |
