*  Exported from  MasterCook  *
 
                             Spanish Rice Pilaf
 
 Recipe By     : Joseph Schmuck
 Serving Size  : 10   Preparation Time :0:45
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  large         yellow onion -- diced fine
    3      cloves        garlic -- minced
    1      pint          rice
    1      cup           V-8® vegetable juice
    1      can           whole tomatoes -- crushed
    1      cup           water
      3/4  teaspoon      ground cumin
      1/2  teaspoon      ground coriander
      1/4  teaspoon      white pepper
    2      tablespoons   chicken base* -- or
    1      cube          chicken bouillon
      1/4  pound         butter
 
 Sautee onion in a little oil until clear.  Add garlic, and sautee until
 fragrant.  Add rice, and sautee until a nutty smells develops (2-3
 minutes).  Pour in V-8 juice, tomatoes, and water.  Add cumin,
 coriander, white pepper, salt,  and chicken base or boullion.  Bring to
 a boil.  
 
 At this time I usually cover the pot, and throw it in the oven for about
 twenty-five minutes.  This almost gaurantees that you won't scorch or
 burn it; however, you can cook it own the stove top.  Just turn the
 flame or element to a low temperature, and watch the rice closely.  
 
 When water is gone and rice is firm not mushy, remove from heat source. 
 Add butter to top.  After butter has melted, gently fold rice to evenly
 distribute the butter.  
 
 Adjust the salt content to your liking.
 
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 NOTES : Chicken base is a paste that is a concentrated form of chicken
 stock.  Chicken base can be found at Sam’s Club and a few larger chains
 of grocery stores on the soup aisle.

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