| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(16-oz) stewed tomatoes |
| 1 |
|
Clove garlic; minced |
| 1 1/4 |
c |
Water |
| 1 |
ts |
Chili powder |
| 2/3 |
c |
Long grain rice |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chopped onion |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Date: Wed, 8 May 96 16:05:18 CDT
From: nsheltraw@metro.mccneb.edu (Norris Sheltraw)
Since I have gathered hundreds of recipes and ideas from this list, it
seems like it is time I gave something back. Yesterday I saw a mention of
Spanish Rice, and it reminded me of my "Best of". This recipe is made in a
rice cooker so it is a dump-it-cook-it-eat-it recipe. No fuss. If you don't
use a rice cooker, just make it like you would cook regular rice.
If using rice cooker, dump all ingredients in, cover and press on.
Stovetop method: In medium saucepan stir together all ingredients. Bring
to boiling. Reduce heat and simmer covered about 30 minutes or until rice
is tender and most of the liquid is absorbed. Remove from heat and let
stand for
10 minutes.
Added info: Varieties of 16 ounce tomatoes like with green peppers etc
change and enhance flavor. I like large chunks of onion for texture and
flavor. Use 2 tsp chili powder if you like it hotter.
Nutritional information: Total servings 4-6, Grams of fat 0, Total
cholesterol 0, Total mg sodium 587, Total gm protein 3, Total gm
cargohydrate 35, Total mg potassium 87, Calories per serving 155, Percent
of calories from fat 0.
FATFREE DIGEST V96 #127
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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