|
Title: Spanish Rice Cups Categories: Rice Yield: 8 Servings 1 sm Onion, chopped 1 sm Green bell pepper, chopped 1 Stalk celery, chopped 1 Garlic clove, pressed 2 tb Vegetable oil 14 1/2 oz Tomatoes, undrained, diced 10 1/2 oz Condensed beef broth, -undiluted 8 oz Tomato sauce 1 c Uncooked long-grain rice 1/4 c Water 1 ts Chili powder 1/2 ts Sugar 1/2 ts Dried italian seasoning 1 Bay leaf 1 ds Ground red pepper 4 Medium-size bell peppers, -any color Saute first 4 ingredients in hot oil in a large skillet 3 minutes or until tender; drain. Add tomatoes and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Remove from heat, and let stand 5 minutes. Remove and discard bay leaf. Cut bell peppers in half lengthwise, leaving stems intact. Remove and discard seeds. Boil bell pepper halves in a small amount of water 3 to 4 minutes or until crisp-tender; drain well. Spoon rice mixture evenly into bell pepper halves; serve immediately. MC formatted by Brenda Adams Recipe by: Mexican Made Easy; Southern Living Posted to MC-Recipe Digest V1 #629 by Badams |