Newsgroups: rec.food.recipes Path: swen.emba.uvm.edu!news.cs.utah.edu!news.aros.net!news.eli.net!news.caldera.com!enews.sgi.com!logbridge.uoregon.edu!europa.clark.net!205.252.116.205!howland.erols.net!infeed1.internetmci.com!newsfeed.internetmci.com!miwok!taunix!arlene From: Country Gourmet Subject: Spanish Rice Sender: arlene@taranto.com (none) Message-ID: Approved: arlene@taranto.com Date: Sun, 3 Aug 1997 14:55:16 GMT Reply-To: Country Gourmet Organization: Taranto & Associates, Inc. Followup-To: poster Lines: 40 Spanish Rice Serves 4 1 cup long grain white rice 1 tbs. vegetable oil 1/2 medium onion, chopped 1 chicken bouillon cube 1/2 tsp. salt 1 small can (5.5 fluid oz.) tomato juice (not sauce) Water Place 1 tbs. oil in saucepan along with the rice and chopped onion. Saute until rice is lightly toasted and onion softened. Add chicken bouillon cube and break up with fork or spoon, then add salt if desired. Pour the small can of tomato juice into a two cup measuring cup and fill to the two cup mark with water. Pour the two cups of liquid into the pan with the rice mixture, cover and turn the heat down to low. Let cook on low for 20 minutes. When done, fluff with fork. Garnish with fresh chopped tomato, cilantro, and avocado if desired. Vicki Oseland's Country Gourmet - http://www.countrygourmet.com Gourmet foods, gift baskets, cookie molds and stamps, and more. mailto:oselands@countrygourmet.com rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.