*  Exported from  MasterCook  *
 
                            Karen’s Spanish rice
 
 Recipe By     : Karen 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ethnic                           Mexican
                 Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      28 oz. can    tomatoes
    1      cup           onion -- chopped
    1      lrg. clove    garlic
      1/2  teaspoon      ground cumin
      1/4  teaspoon      pepper
      1/4  cup           vegetable oil
    2      cups          long grain or converted rice -- uncooked
    3 1/4  cups          chicken broth
      1/4  cup           fresh parsley -- chopped
 
 Put tomatoes, onion, garlic, cumin and pepper in blender or food processor.
 Process until smooth. Heat oil in large heavy skillet, (not one with a non
 stick interior.) over medium heat. Add rice stir quickly to coat with oil.
 Cook, stirring often, 7 to 10 minutes until rice is browned. Stir in tomato
 mixture, broth and salt. Cover and bring to a boil, reduce heat simmer 20
 minutes. Sprinkle with parsley. Cover and simmer 10 minutes longer or until
 all the liquid is absorbed. Let stand 5 minutes before serving.
 
 
 
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