Subject: Spanish Rice
From: Roger Thweatt <[email-masked]>
Date: 12 Jul 1996 19:13:00 -0600
Newsgroups: rec.food.recipes

my first post, hope you enjoy

Spanish Rice 

1 1/2 cups long grain rice
2 cups chicken stock
1 small can tomato sauce
1/2 teaspoon ground cumin
salt, pepper to taste
1 med white onion, chopped
2 or 3 jalapeno peppers, chopped
handful each  frozen sweet peas and frozen corn
3 tablespoons vegetable oil
1 tomato chopped
     
In large heavy skillet, heat vegetable oil over med. hi heat. add rice and stir 
constantly until it is starting to brown.add onions and peppers, stir until rice
is 
fairly well browned. add all other ingredients, stir  and bring to a fast boil 
for about  20 seconds. cover, lower heat to med. lo and simmer 20 minutes. DO 
NOT REMOVE LID. after  20 minutes turn off burner and let rice sit covered for 
at least 30 minutes (the longer  the better) fluff with fork and serve.

~~~
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