Spanish Rice
1. In a 4 quart casserole dish or dutch oven, melt: 1 T. butter
Cook: 1 c. chopped onion and 1/4 c. chopped green pepper
until lightly browned, about 10 minutes.
2. Then add: 1 16-oz can diced tomatoes, 1 1/2 c. water, 3/4 c. uncooked rice, 1/2 c. chili sauce (I use my homemade), 1 t. salt, dash of pepper, 1-2 T. brown sugar, and 1/2 t. worchestershire sauce.
Simmer covered 35 to 45 minutes until the rice is tender.
If you want to make this a main dish, when browning the onions and peppers, add 1/2 c. moistened TVP. I don't even remember where I got this recipe from; have been making it my whole married life. It is really delicious and especially good as leftovers hot or cold. My chili sauce recipe can be found under canning recipes on the main menu page for my recipes.
This page was created on 1/1/2000.
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