"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spanish Rice Recipe

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This recipe for Spanish Rice, by , is from The Madson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Engstrom
Added: Wednesday, May 14, 2008


1 T. olive oil
1 can (16 oz.) whole tomatoes,
1 medium onion, chopped
chopped, juice reserved
1 clove garlic, minced
2 t. chicken bouillon granules
1 1/2 c. long grain rice
1/2 t. salt
2 t. chili powder
1 c. frozen peas, thawed

2 T. chopped pimento

Heat oil over medium heat. Saute onion and garlic until tender. Stir in rice, chili powder and tomatoes until well mixed.
Pour reserved tomato juice into 4 cup measuring cup. Add water until liquid reaches 3 cups. Pour liquid mixture, bouillon, and salt into pan, stirring well,.
Bring mixture to boiling. Reduce heat to low, cover and simmer 20 minutes. Remove from heat and let stand 5 minutes.
Uncover; gently stir in peas and pimento with fork. Serve hot.




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