"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 Andre' Roques, is from Chef's of RodnReel Volume 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Tablespoons Vegetable Oil 1 Cup White Rice 2 Cups Water 1 Can Original Rotel Diced Tomatoes 2 Tablespoons Powdered Chicken Bullion
In a frying pan brown the rice in the oil until medium brown. Add the water, Rotel, and chicken bullion. Bring to a boil stirring frequently. Simmer for 5 minutes, cover and turn the fire off. Fluff before serving.
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