Spanish rice (chimanum cafe) (wash)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bell pepper; diced | |
| 4½ | teaspoon | Vegetable oil |
| 2 | cups | Rice; uncooked |
| 2 | cups | Tomatoes; diced |
| 2 | tablespoons | Chili powder |
| 2 | tablespoons | Cumin |
| ¼ | teaspoon | Leaf saffron; crumbled |
| Salt to taste | ||
| 1½ | cup | Chicken broth |
Directions
Saute rice and bell pepper in oil, stirring frequently.
Add broth and other ingredients, bring to a boil.
Cover and simmer for 20 minutes. (Add water if needed.) Let stand until ready to use.
This dish may stand for 20 minutes before serving.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Chimacum Cafe, Chimacum, Washington