Name: Spanish Rice
Ingredients: 2 c Long grain white rice; 4 c Veg. stock -OR-; 4 c Water and 2 veg. bullion; Cubes; 1 6-ounce can tomato paste; 3 Cloves garlic, minced; 2 Onions, chopped; 2 Stalks celery, chopped; 1 Bell pepper, seeded,; Stemmed, and chopped (that's; A capsicum for you folks on; The other side of the lake); 2 ts Paprika; 3 tb Margarine; 1 ts Salt; 1/2 ts Basil; 1/2 ts Oregano; 1/2 ts Chili powder

CATEGORY	CUISINE	TAG	YIELD
Grains	Spanish	Veg-cook, August	1	Servings

INGREDIENTS

2	c	Long grain white rice
4	c	Veg. stock -OR-
4	c	Water and 2 veg. bullion
		Cubes
1		6-ounce can tomato paste
3		Cloves garlic, minced
2		Onions, chopped
2		Stalks celery, chopped
1		Bell pepper, seeded,
		Stemmed, and chopped (that's
		A capsicum for you folks on
		The other side of the lake)
2	ts	Paprika
3	tb	Margarine
1	ts	Salt
1/2	ts	Basil
1/2	ts	Oregano
1/2	ts	Chili powder

INSTRUCTIONS

In a large pot, melt margarine over medium heat.  Add onions, garlic, and
rice.  Stir for about 5 minutes.  Add stock, celery, green pepper, tomato
paste, and spices.  Stir, reduce heat to medium-low, cover, and let cook
for 45 minutes to one hour.  Stir occasionally, and add some water if
needed.  Ready when rice is tender.
From: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94 Issue
#168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip

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