Spanish Rice Narad
Ingredients| 2 cup long grain white rice 4 cup veg. stock -or- 4 cup water and 2 veg. bullion 1 cubes 1 6-ounce can tomato paste 3 cloves garlic, minced 2 onions, chopped 2 stalks celery, chopped 1 bell pepper, seeded, 1 stemmed, and chopped (that s 1 a capsicum for you folks on 1 the other side of the lake) 2 tsp paprika 3 tbsp margarine 1 tsp salt 1/2 tsp basil 1/2 tsp oregano 1/2 tsp chili powder |
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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: [email protected] (Chuck Narad). rfvc Digest V94
Issue No168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV.
Servings:
1
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