*  Exported from  MasterCook  *
 
                                Spanish Rice
 
 Recipe By     : Iris Dunaway
 Serving Size  : 2    Preparation Time :0:30
 Categories    : Ethnic                           Rice
                 Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  medium        onion -- chopped
    2                    Anaheim chili peppers, roasted -- chopped
      1/2  teaspoon      jalapeno pepper, roasted -- chopped
    1      cup           uncooked rice
    8      ounces        tomato sauce
    1      teaspoon      cumin powder
                         salad oil
    1      clove         garlic -- minced
    1                    chicken bouillon cube (optional)
                         salt
                         pepper
    2      cups          water or chicken broth
 
 Roast, peel, and chop chili peppers.  Saute onion in salad oil.  When
 onion is soft, but not brown, add uncooked rice, continue stirring until
 rice is brown.  Add tomato sauce and water or chicken broth.  Add spices
 and chilies.  Bring to a boil, reduce heat, cover and simmer until done
 (approximately 20 minutes).
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : If using bouillon cube, adjust salt.  Omit bouillon cube when
 using  chicken broth.
 
 Using fresh roasted chilies make this recipe the best ever Spanish Ricel
 Add as many chilies as to individual taste and heat.

Plain Text Version of This Recipe for Printing or Saving