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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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SPANISH RICE DATED 1951 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Wylie, Texas in 1995. Ingredients:
3 cups cooked rice |
2 cups canned crushed tomatoes |
1 tablespoon oil |
1 white onion chopped |
1 green bell pepper chopped |
1 clove garlic minced |
1/2 teaspoon chili powder |
1/4 teaspoon dried basil |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Saute vegetables in oil until done then add rice, spices and tomatoes with juices.
2. Simmer until most of the liquid is absorbed then serve immediately.
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