| 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
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”