THE LAST APPRENTICE
Side Dishes
This dish is always well received with Mexican Food. It is important to use a good Chicken Stock and to make sure that it stays hot while adding it to the pan. If you can help it, don't substitute cooking oil for the Lard , the flavor of the Lard is important.
Ingredients:
Stock
| Fresh Chicken Stock, or canned Consomme |
4 Cups |
| Ground Cumin |
1 Teaspoon |
| Dark Chili Powder |
1 Teaspoon |
| Salt |
To taste |
Combine the above ingredients in a 2 quart sauce pan and heat thoughly, set aside, keep hot!
Rice/Vegetable Mix
| Lard (it's called Manteca in most stores) |
4 Tablespoons |
| Celery |
1/2 cup - small diced |
| Yellow Onion |
1/2 cup - small diced |
| Yellow Pepper |
1/2 cup - small diced |
| Red Pepper |
1/2 cup - small diced |
| Green Pepper |
1/2 cup - small diced |
| Fresh Garlic |
1 Tablespoon - minced |
| Long Grain White Rice (I prefer Uncle Ben's brand- NOT MINUTE RICE) |
1 1/2 Cups |
| Canned diced Stewed Tomatoes |
1 - #303 size can |
| |
|
Directions:
Melt Lard in heavy sauce pan. When hot add diced vegetables and garlic. Saute until onion is translucent. Add rice and stir, coating rice with oil. Add tomatoes and just enough HOT Chicken Stock to cover. REDUCE heat to LOW and simmer for about one hour stirring frequently and adding stock as necessary to just cover until all the stock is absorded into rice.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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