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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Spanish Rice (Arroz con Tomate) Recipe

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This recipe for Spanish Rice (Arroz con Tomate) is from Legacy Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. chopped green bell pepper
1/2 c. chopped onion
1 clove garlic, pressed in Pampered Chef garlic press
1 t. Penzey's Fox Point Seasoning
2 T garlic coconut oil
1 c. Carolina white rice
1 c. chopped, seeded tomato
1 t. Penzey's sea salt
1/4 t. freshly grated Penzey's Peppercorns - India Tellicherry
Directions:
Directions:
Gently heat oil in Copper Chef fry pan or other pan that has a lid. Add vegetables except tomato and spices sauteing until almost soft. Stir in rice to coat with oil evenly. Add 2 cups of hot water salt, pepper, and tomatoes. Bring to a boil; reduce to a simmer and cook until done for about 20 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is an updated version from Better Homes and Gardens Mexican Cookbook 1977 ISBN 0-696-00215-9. I have been using this cookbook since it has been published. Some of my best dinner parties came from their menus here. Will put more in the cookbook. -Mimi

 

 

 

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