Spanish rice cups

8 Servings

Ingredients

QuantityIngredient
1smallOnion, chopped
1smallGreen bell pepper, chopped
1Stalk celery, chopped
1Garlic clove, pressed
2tablespoonsVegetable oil
14½ounceTomatoes, undrained, diced
10½ounceCondensed beef broth, undiluted
8ouncesTomato sauce
1cupUncooked long-grain rice
¼cupWater
1teaspoonChili powder
½teaspoonSugar
½teaspoonDried italian seasoning
1Bay leaf
1dashGround red pepper
4Medium-size bell peppers, any color

Directions

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