Red rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | large | Onion, chopped |
| ½ | Stick butter | |
| 1 | pounds | White rice |
| 1 | can | Tomato juice (46 oz.) OR>>> |
| 2 | cans | Regular stewed tomatoes |
| Pepper to taste | ||
| Dash of celery salt | ||
| 2 | slices | Ham, chopped (or leftovers) |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Salt |
| Dash garlic salt (optional) | ||
| Dash Worcestershire sauce | ||
Directions
If canned tomatoes are used instead of tomato juice, add cups of water as equal to cups of rice in 1 lb. of rice, or just slightly less water; say, /½ cup less. Saute onions in butter for 5 minutes. Add other ingreds. and mix thoroughly. Transfer to pot if cooking on top of stove , or casserole dish if to be baked in oven.
Cook 45 minutes to 1 hr. on top of stove or bake at 375 F. on bottom rack of oven for 1 hr. Recover and move to higher rack. Bake another hour. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A