"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rice- Spanish Rice Recipe

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This recipe for Rice- Spanish Rice, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aaron Barth


1 c long-grain rice
7-oz can chopped tomatoes in tomato juice
1/2 onion, roughly chopped
2 garlic cloves, roughly chopped
2 T vegetable oil
scant 2 cups chicken stock
1/2 tsp salt
3 fresh green chilies, trimmed
1 c frozen peas (optional)
ground black pepper

1. Put the rice in a large heatproof bowl and pour in boiling water to cover. Stir once, then let stand for 10 minutes. Transfer to a strainer over the sink, rinse under cold water, then drain again. Set aside to dry slightly.
2. Meanwhile, pour the tomatoes and juice into a food processor or blender, add the onion and garlic and process until smooth.
3. Heat the oil in a large, heavy pan, add the rice and cook over medium heat until it becomes a delicate golden brown. Stir occasionally to ensure that the rice does not stick to the bottom of the pan.
4. Add the tomato mixture and stir over medium heat until all the liquid has been absorbed. Stir in the stock, salt, whole chilies and peas, if using. Continue to cook the mixture, stirring occasionally, until all the liquid has been absorbed and the rice is just tender.
5. Remove the pan from the heat, cover it with a tight-fitting lid and let it stand in a warm place for 5-10 minutes. Remove the chilies, fluff up the rice lightly and serve, sprinkled with black pepper. THe chilies may be used as a garnish, if desired.




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