Spanish rice (chimanum cafe) (wash)

Ingredients

Quantity		Ingredient
1		Bell pepper; diced
4½	teaspoon	Vegetable oil
2	cups	Rice; uncooked
2	cups	Tomatoes; diced
2	tablespoons	Chili powder
2	tablespoons	Cumin
¼	teaspoon	Leaf saffron; crumbled
		Salt to taste
1½	cup	Chicken broth

Directions

Saute rice and bell pepper in oil, stirring frequently.

Add broth and other ingredients, bring to a boil.

Cover and simmer for 20 minutes. (Add water if needed.) Let stand until ready to use.

This dish may stand for 20 minutes before serving.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Chimacum Cafe, Chimacum, Washington

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