EGGS À LA MEXICANA


Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds,
and chop fine. Fry in butter half an onion and one clove of garlic. Add
one cup of uncooked rice, cover with one cup of water and cook till
tender. Add a lump of butter, salt, and, when done, cover with six eggs;
then scramble all together. Serve on a hot dish.



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