sf wrote on Fri, 11 Jul 2008 10:26:40 -0700:

The anecdote did get one thing wrong: Meat is added and fried
without any water, the peppers stuffed and placed in a
roasing pan, and then the pan half-filled with a tomato-based
sauce that helps finish cooking the rice. So this rice is
fried without prior cooking, then cooked, instead of the
other way around. Am I to understand that the other way
around is somehow the "proper" way to fry rice?

Don't a lot of people saute rice before cooking? I know my
grandmother did, so I assumed it was pretty common.

It's pretty common in Spanish cooking and probably Mexican too. I also
remember Mexican recipes that use noodles sautéed before cooking in
sauces.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not