Path: swen.emba.uvm.edu!news3.near.net!bigboote.WPI.EDU!news.ultranet.com!zombie.ncsc.mil!nntp.coast.net!news.kei.com!newsfeed.internetmci.com!uunet!inXS.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: Roger Thweatt Newsgroups: rec.food.recipes Subject: Spanish Rice Followup-To: rec.food.cooking Date: 12 Jul 1996 19:13:00 -0600 Organization: World Net, Inc. - San Antonio, TX Lines: 29 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <31DAD59A.C75@texanet.net> Reply-To: Roger Thweatt NNTP-Posting-Host: mack.rt66.com 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. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.