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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/3 Tasse | corn oil |
| 2 Tasse | Uncooked rice; not instant |
| | Converted |
| 6 | Yellow peppers; * |
| 1 | onion large |
| 3 | Garlic cloves; crushed/diced |
| 1 | Large red tomato; diced |
| 1 | Large red tomato; ** |
| 4 Tasse | chicken broth |
| 1 | Bayleaf |
| 1 Teelöffel | oregano |
| | black pepper crushed |
| 1 | Large can tuna in spring; water; drained |
| 1/2 Tasse | olives chopped |
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* Long narrow yellow peppers such as guero, x-ca-tic, or hot hungarian wax. ** Blended, in a blender, with 1 cup of the chicken broth. In a large skillet or saucepan, heat the oil, and add the garlic. When it turns a golden color, add the rice, and stir well until the rice also turns a golden color. Add the onion and the peppers (remove stems) and saute an additional 3 minutes. Add the blended tomato. When the mixture comes to a boil, add the remaining chicken broth. Then add all other ingredients. After the mixture comes to a boil, mix one more time, cover, and lower to a simmer. When all liquid is absorbed, remove bay leaf and serve.
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