McCoy, Jody and Sage's Cookbook:
Vegetarian Food that Tastes Good
Featured Recipes
Dora's Mexican Rice
2 tbs. cooking oil
3 slices of white onion
12 cilantro leaves
8 oz tomato paste
2 cups rice
4 cups water
In a medium size pot with a lid put butter to melt on medium heat. Once butter is melted and starting to sizzle, add rice, let rice brown for a couple of minutes, stir rice so that it doesn't burn. Once rice looks brown, add tomato paste and onions, mix. Stir for about a minute, then add water and cilantro leaves. Turn heat down to low and cover. Cook for about 20 minutes or until rice is soft. Makes 4 cups of rice.
Linda’s Sofrito
(Puerto
Rican KidneyBeans)1 green pepper (chopped in large pieces)
1 onion (chopped in large pieces)
2-3 cloves garlic (crushed)
sprigs from ½ bunch of cilantro (washed and chopped)
3-4 small cans kidney beans (drained but not rinsed)
Blend everything but the kidney beans in a food processor then sauté in olive oil for several minutes. Add 1 chopped tomato or a small call of tomato sauce. Add mixture to kidney beans. Cook for 2-3 hours, stirring occasionally.
