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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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SPANISH RICE DATED 1957 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Prickle Estate in Waxahachie, Texas in 1991. Ingredients:
2 tablespoons vegetable oil |
1/2 cup chopped green pepper |
1/4 cup chopped white onion |
1 teaspoon garlic powder |
1 teaspoon chili powder |
1 teaspoon ground red pepper |
1 teaspoon salt |
1/8 teaspoon black pepper |
1 cup uncooked rice |
1 can tomatoes with juice chopped |
2 cups water |
Directions:
1. Brown pepper and onion in oil until tender then stir in spices, rice, tomatoes, juice and water.
2. Cover and cook over low heat 20 minutes or until rice is done.
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