Uruguayan Rice
Yield: 6 Servings

1 c rice
1 lb beef, ground
2 carrots
2 potatoes, med
2 onions
1/2 tsp parsley, chopped
1 garlic clove
11/2 c water
1 salt
1 pepper

The vegetables must all be chopped up finely. Wash the rice thoroughly. Combine all ingredients, except the potatoes. Place in a skillet or Caldero with 2 tb oil at medium high, add the water until it boils Add the other ingredients except the potatoes. Cook uncovered until dry (water disappears), then add the potatoes, cover, low the heat to med. low and let everything continue to cook slowly about an hour or less, until potatoes are completely cooked. Yield: 6 servings From: Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern Rice Industry, New Orleans, Louisiana.