Spanish rice (narad)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Long grain white rice |
| 4 | cups | Veg. stock -OR- |
| 4 | cups | Water and 2 veg. bullion |
| Cubes | ||
| 1 | 6-ounce can tomato paste | |
| 3 | Cloves garlic, minced | |
| 2 | Onions, chopped | |
| 2 | Stalks celery, chopped | |
| 1 | Bell pepper, seeded, | |
| Stemmed, and chopped (that's | ||
| A capsicum for you folks on | ||
| The other side of the lake) | ||
| 2 | teaspoons | Paprika |
| 3 | tablespoons | Margarine |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Chili powder |
Directions
In a large pot, melt margarine over medium heat. Add onions, garlic, and rice. Stir for about 5 minutes. Add stock, celery, green pepper, tomato paste, and spices. Stir, reduce heat to medium-low, cover, and let cook for 45 minutes to one hour. Stir occasionally, and add some water if needed. Ready when rice is tender.
From: narad@... (Chuck Narad). rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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