Pat's spanish rice

Yield: 1 Servings

Measure Ingredient
2 tablespoons Butter
1 small Onion; chopped
1 \N Cloves garlic; crushed (up to 2)
1 small Green pepper; or sweet red bell pepper, julienned
1 can (16 oz.) tomatoes
⅓ cup Ketchup; about
¾ cup Raw; white rice, rinsed well
1½ cup Warm water
4 \N Shakes Cayenne; about
6 \N Shakes cinnamon; about (up to 8)
6 \N Shakes ground clove; about (up to 8)
6 \N Shakes dry mustard; about
4 \N Glugs Worcestshire sauce
2 teaspoons Brown sugar

Saute onions, bell pepper, and crushed garlic in butter. Add all remaining ingredients. Stir well. Bring to a boil, then reduce heat to low, cover, and cook until most of the moisture is absorbed and rice is tender. Serve at once.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <pmangum@...> on Sep 02, 1997

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