Spanish Rice
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 272. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 clove garlic, minced
- 1 tablespoon cooking oil
- 1 28-ounce can tomatoes, cut up
- 3/4 cup long grain rice
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1/8 teaspoon pepper
- Several dashes bottled hot pepper sauce
- 1/2 cup shredded cheddar cheese (2 ounces) (optional)
Instructions
- In a large skillet cook onion, green pepper, garlic in oil till tender but not brown. Stir in drained tomatoes, rice, sugar, chili powder, pepper, hot pepper sauce, and 1 cup water. Bring to boiling; reduce heat. Cover and simmer for 20-25 minutes or till rice is tender and most of liquid is absorbed. Sprinkle with shredded cheddar cheese, if desired.
- Mexican Rice: Prepare as above, except omit onion, green pepper, garlic, and cooking oil. Substitute stewed tomatoes, undrained, for tomatoes. Stir one 4-ounce can diced green chili peppers, drained, and 1 tablespoon Worcestershire sauce into the uncooked rice mixture.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "spanish rice with chorizo & pimentos" by jules:stonesoup; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/58367355@N00/4166156600. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.