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Recipe Name: Amparo's Rice Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 up to
2 Jalapeno peppers, peeled
cut into narrow strips
1 Cup(s) I use Basmati rice
1 Cup(s) Milk
1 1/2 Cup(s) Half and Half
From: (Joel Ehrlich) Date: 20 Jul 96 04:57:51
-0800 Hi! I was making Amparo's rice and it suddenly occurred to me
that you would probably really enjoy it. That is assuming I am right
that you are one of the chili-heads? I am not on the list and I doubt
that this recipe has made it there (possible tho - my brother is on
the net and he should be on the list). Anyway, here it is. If you
like, pass it on the list. It is probably not as hot as some of you
like but substitute hotter peppers or skim milk for some of the cream
and it will heat up. As it is, I use 1 pepper and, if I want it really
mild, I skip the peeling process and just core it. As a side note,
today I used 2 old sandwich bags instead of gloves, one became the
garbage sack and the other is now in the freezer with 3 small strips
of pepper for next week's stir fry. (Bahia de Kino, Sonora, Mexico)
Peel and core 1 to 2 jalapeno peppers. Cut pepper into narrow strips.
Place on top of 1 cup (I use Basmati) rice in a star pattern. Add 1
cup milk and 1 1/4 to 1 1/2 cups of half and half. Salt to taste. Bake
for about 1 hour at 350 degrees or until milk is gone and rice is
soft. Serve hot. CHILE-HEADS DIGEST V3 #051 From the Chile-Heads
recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 56
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 4.9mg
Sodium: 1255.1mg
Potassium: 280.8mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 3.4g
Protein: 5.8g

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