Spanish Rice (narad) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Long grain white rice,
4 cup: Veg. stock -OR-,
4 cup: 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, (thats
A capsicum for you folks on,
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,
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@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94
Issue #168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
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@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94
Issue #168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
Tags
Vegetarian