Spicy Spanish Rice Dated 1957 |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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SPICY SPANISH RICE DATED 1957 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pirkle Estate in Waxahachie, Texas in 1991. Tried and true. Yummy. Ingredients:
2 tablespoons vegetable oil |
1/2 cup chopped green pepper |
1/4 cup chopped 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 chopped and undrained |
2 cups water |
Directions:
1. Brown green pepper and onion in oil until tender.
2. Stir in spices, rice, tomatoes with juice and water.
3. Cover and cook over low heat for 20 minutes or until rice is done.
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