Spanish rice #7

Yield: 4 Servings

Measure Ingredient
1 can (16-oz) stewed tomatoes
1 \N Clove garlic; minced
1¼ cup Water
1 teaspoon Chili powder
⅔ cup Long grain rice
½ teaspoon Salt
½ cup Chopped onion
⅛ teaspoon Pepper

Date: Wed, 8 May 96 16:05:18 CDT From: nsheltraw@... (Norris Sheltraw) Since I have gathered hundreds of recipes and ideas from this list, it seems like it is time I gave something back. Yesterday I saw a mention of Spanish Rice, and it reminded me of my "Best of". This recipe is made in a rice cooker so it is a dump-it-cook-it-eat-it recipe. No fuss. If you don't use a rice cooker, just make it like you would cook regular rice.

If using rice cooker, dump all ingredients in, cover and press on.

Stovetop method: In medium saucepan stir together all ingredients. Bring to boiling. Reduce heat and simmer covered about 30 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat and let stand for

10 minutes.

Added info: Varieties of 16 ounce tomatoes like with green peppers etc change and enhance flavor. I like large chunks of onion for texture and flavor. Use 2 tsp chili powder if you like it hotter.

Nutritional information: Total servings 4-6, Grams of fat 0, Total cholesterol 0, Total mg sodium 587, Total gm protein 3, Total gm cargohydrate 35, Total mg potassium 87, Calories per serving 155, Percent of calories from fat 0.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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