From s_foster@earthlink.net Tue Dec 12 12:42:39 2000 Date: 6 Dec 2000 10:04:47 -0700 From: Sandy Foster Newsgroups: rec.food.recipes Subject: New Spanish Rice Followup-To: rec.food.cooking, rec.food.recipes This isn't the traditional red version. However, it is authentic, as I've had a similar one in Mexican restaurants in Mexico. * Exported from MasterCook Mac * New Spanish Rice Recipe By : Great Good Food (Julee Rosso) Serving Size : 6 Preparation Time :0:45 Categories : Vegetables Pasta/rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1/2 cup Anaheim chili pepper -- seeded and diced 1 cup onion -- coarsely chopped 1 tablespoon garlic -- finely chopped 1 cup white rice -- converted 1 cup vegetable broth 1 1/2 cups chicken broth or extra vegetable broth 1 cup tomatoes -- peeled,seeded, diced 1 1/2 cups corn kernels -- fresh or thawed 1/2 cup frozen peas (small) -- thawed 1/2 teaspoon salt pepper, to taste -- freshly ground 1 cup fresh cilantro -- finely chopped In a large saucepan or Dutch oven, heat the oil over medium heat. Add the pepper, onion, and garlic, and saute for 2 min. Add the rice and saute until the rice begins to brown, 6-8 min., stirring constantly. Add the broths. cover, reduce the heat, and simmer for 15 min. Stir in the tomatoes, corn, peas, and salt and pepper. Cook for 5 min. Just before serving, stir in the cilantro. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 242 Calories; 4g Fat (14% calories from fat); 8g Protein; 44g Carbohydrate; 1mg Cholesterol; 853mg Sodium Food Exchanges: 2 1/2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 1/2 Fat -- http://www.geocities.com/sandy_quilter mailto:s_foster@earthlink.net -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.