"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Spanish Rice, by Shelly Schmitz, is from Martin Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. sausage 1 medium onion 1/4 c. chopped green pepper 1 1/2 cups raw rice 3 tsp beef bouillon, dissolved in 1/4 c. hot water 1 can (10 oz.) stewed tomato 2 tsp chili powder 1 tsp Worcestershire sauce 1/2 tsp salt 1/2 tsp pepper 2 c. water 4 slices bacon
Brown sausage - remove to greased 2 qt. casserole. Saute onion, green pepper, and rice in sausage drippings. Add to sausage. Dissolve bouillon and add the remaining ingredients to the casserole - except bacon. Bake at 350º for 20 min. Put bacon on top and bake for 30 -35 min. Do not cover. It will get dry if over baked.
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