Name: Golden Spanish Rice
Ingredients: 4 1/2 qt Cooked brown rice; 1/3 c Vegetable oil; 1 1/2 tb Annatto seeds; 3 c Corn kernels; 1 qt Tomatoes; cubed, fresh; 2 c Chopped scallions; green & white (5oz); 1 c Spanish olives; chopped (6 oz); 1/2 c Chopped fresh cilantro; or more to taste; Salt and black pepper; to taste

The revelation of God in creation and conscience is sufficient to render all men without excuse, sufficient to lead to their condemnation if they repudiate it, but not sufficient to save. No one will be saved solely because of their acknowledgment of God in nature, but many will be lost because of their refusal of Him as revealed there. In other words, general revelation lacks redemptive content. It is epistemically adequate but soteriologically inadequate. It makes known that there is a God who punishes sin but not that He pardons it.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Crowd, Moosewood, Vegetarian	24	Servings

INGREDIENTS

4 1/2	qt	Cooked brown rice
1/3	c	Vegetable oil
1 1/2	tb	Annatto seeds
3	c	Corn kernels
1	qt	Tomatoes; cubed, fresh
2	c	Chopped scallions; green & white (5oz)
1	c	Spanish olives; chopped (6 oz)
1/2	c	Chopped fresh cilantro; or more to taste
		Salt and black pepper; to taste

INSTRUCTIONS

1. If not using precooked rice, cook 1 1/2 qts. (2-lbs 6-oz) raw rice.
2. In a small skillet, heat the oil and the annatto seeds on medium heat
for 4-5 minutes, until the oil turns a deep yellow-orange.
3. Strain the oil into a large skillet and discard the seeds.
4. Add the remaining ingredients, except for the rice, salt, and pepper and
cook for about 5-10 minutes, until hot.
5. Combine the saute with the rice. Season with salt and pepper. If the
rice is hot, serve immediately. If cold cooked rice is used, transfer the
rice and the saute to a lightly oiled baking pan, cover tightly with foil,
and bake at 350F for 45 minutes, or until heated through.
Meal Planning: *Per 4.5-oz serving: 240 Cals. .6.0 g fat, 187 mg sod. *Need
6-in deep half-size insert pan. *PrepTime: 20 minutes; CookTime: 15 minutes
with cooked rice; 50 minutes with raw rice or cold cooked rice. *Colorful;
pair with Pompano Tapico (187), Refritos (216); or Caribbean Black Beans
(197).
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu
Recipe by: Moosewood for a Crowd

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