Pat's spanish rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | small | Onion; chopped |
| 1 | Cloves garlic; crushed (up to 2) | |
| 1 | small | Green pepper; or sweet red bell pepper, julienned |
| 1 | can | (16 oz.) tomatoes |
| ⅓ | cup | Ketchup; about |
| ¾ | cup | Raw; white rice, rinsed well |
| 1½ | cup | Warm water |
| 4 | Shakes Cayenne; about | |
| 6 | Shakes cinnamon; about (up to 8) | |
| 6 | Shakes ground clove; about (up to 8) | |
| 6 | Shakes dry mustard; about | |
| 4 | Glugs Worcestshire sauce | |
| 2 | teaspoons | Brown sugar |
Directions
Saute onions, bell pepper, and crushed garlic in butter. Add all remaining ingredients. Stir well. Bring to a boil, then reduce heat to low, cover, and cook until most of the moisture is absorbed and rice is tender. Serve at once.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <pmangum@...> on Sep 02, 1997
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