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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 2 tablespoons olive oil (or butter or low fat substitute) 3/4 pound lean ground meat (of course, optional) 1 onion -- chopped 1 green (or red) bell pepper -- chopped 1 small squash, unpeeled – sliced about ¼ inch (optional but recommended) ½ can small black olives – chopped (optional) ½ can corn – (optional) 3 cups chicken stock (boullion) 1 (8 oz.) can tomato sauce 1 cup long-grain white rice -- uncooked 2 tablespoons Worcestershire sauce 1/2 teaspoon chili powder 1/2 teaspoon thyme 1/4 teaspoon Puerto Rican hot sauce (optional) 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper – (optional) salt and black pepper -- to taste fresh parsley for garnish Instructions: In a skillet, add olive oil (or melted butter) over medium heat. Add ground meat, onion and green pepper and cook until meat is browned and vegetables are tender. Add remaining ingredients, bring to a boil, *reduce heat*, cover and simmer until rice is tender, about 20 to 30 minutes. Ready in: 30-40 minutes Notes: Serve along with side dish of Fried Plantanos Difficulty: 3 (1=easiest :: hardest=5) |
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