Pimientos Rellanos
From chefmeow 16 years ago
- 90 minutes to make
- Serves 4
PIMIENTOS RELLANOS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor Estate in Grapevine, Texas in 1996.
Ingredients
- 18 ounces short grained Spanish rice shopping list
- 3 tablespoons olive oil shopping list
- 4 large red peppers shopping list
- 1 small red pepper chopped shopping list
- 1/2 white onion chopped shopping list
- 1/2 tomato skinned and chopped shopping list
- 5 ounces minced chopped pork shopping list
- 1 teaspoon saffron shopping list
- 1 teaspoon chopped fresh parsley shopping list
- 1 teaspoon salt shopping list
How to make it
- Preheat oven to 350.
- Cut off stem ends of peppers keeping them as lids to replace later.
- Scrape out inner membranes with a teaspoon.
- Heat oil and sauté small red pepper slowly until it is tender then remove.
- Fry onion until tender then add meat and brown lightly adding tomato after a few minutes.
- Put back cooked pepper and stir in raw rice, saffron and parsley.
- Season with salt then fill peppers carefully and lay them on their side in an ovenproof dish.
- Be careful the filling does not fall out then cover dish and put in oven for 1-1/2 hours.
People Who Like This Dish 2
- maybelline Hot Springs, AK
- adriannla Shreveport, LA
- chefmeow Garland, TX
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