Spanish rice cups

Yield: 8 Servings

Measure Ingredient
1 small Onion, chopped
1 small Green bell pepper, chopped
1 Stalk celery, chopped
1 Garlic clove, pressed
2 tablespoons Vegetable oil
14½ ounce Tomatoes, undrained, diced
10½ ounce Condensed beef broth, undiluted
8 ounces Tomato sauce
1 cup Uncooked long-grain rice
¼ cup Water
1 teaspoon Chili powder
½ teaspoon Sugar
½ teaspoon Dried italian seasoning
1 Bay leaf
1 dash Ground red pepper
4 Medium-size bell peppers, any color

Saute first 4 ingredients in hot oil in a large skillet 3 minutes or until tender; drain. Add tomatoes and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Remove from heat, and let stand 5 minutes. Remove and discard bay leaf.

Cut bell peppers in half lengthwise, leaving stems intact. Remove and discard seeds. Boil bell pepper halves in a small amount of water 3 to 4 minutes or until crisp-tender; drain well. Spoon rice mixture evenly into bell pepper halves; serve immediately.

MC formatted by Brenda Adams <adamsfmle@...>; mc post 5/31/977 Recipe by: Mexican Made Easy; Southern Living Posted to MC-Recipe Digest V1 #629 by Badams <adamsfmle@...> on May 31, 1997

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