1 large red bell pepper
1 red jalapeņo chile - (to 2)
1 small onion
1 garlic clove
2 tablespoons margarine or butter
1 cup uncooked regular rice
2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon red pepper sauce
Directions: one line for each direction. When saved the lines will be numbered.
Set oven control to Broil.
Arrange bell pepper and chilies on oven rack with top surfaces about 5 inches from heat. Broil, turning occasionally, until skin is blistered and evenly browned (not burned). Remove to paper bag; close tightly. Let stand 20 minutes to soften skins. Peel skins and remove seeds.
Place bell pepper and chilies in blender or food processor. Cover and blend on high speed until smooth.
Cook and stir onion and garlic in margarine in 3-quart saucepan over medium heat about 3 minutes or until onion is tender.
Stir in remaining ingredients except bell pepper mixture. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 16 minutes. (Do not lift cover or stir.)
Remove from heat; stir in bell pepper mixture. Cover and let steam 10 minutes.
This recipe yields 6 servings, about 1/2 cup each.
