Category : Vegetables
Author : Vincent
Hits : 2589
Date : 18/03/2001
1 tbsp vegetable oil 1 cup long-grain white rice* 1 small onion, chopped 2 cups water* 1 med tomato, chopped 4 oz Diced Green Chiles 1 tsp salt
Heat vegetable oil in medium saucepan over medium-high heat. Add rice and onion; cook, stirring frequently, for 2 to 3 minutes or until onion is tender and rice is slightly golden. Add water; cover. Bring to a boil. Reduce heat to low; cook for 15 to 20 minutes or until most of liquid is absorbed.Stir in tomato, chiles and salt; heat through.NOTE: For quick-cook rice, use 2 cups instant rice instead of 1 cup long-grain white rice. After mixture comes to a boil, cook for length of time recommended on instant rice package.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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