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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Midwestern Spanish Rice with Peanut Butter Sandwiches Recipe

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This recipe for Midwestern Spanish Rice with Peanut Butter Sandwiches is from The Reisetter Family Cookbook Project, 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:  
1/3 lb slightly thawed, frozen bacon, cut into 1/4' pieces
3 c tomato juice
1/2 c Minute Rice
1 onion, finely chopped
1/2 green pepper (optional)
1/2 t prepared mustard (optional)
1 garlic clove, minced (optional)

Peanut butter sandwiches:
soft Wonder white bread
peanut butter
Miracle Whip
Iceberg lettuce
Directions:
Directions:
Brown bacon and onion in a deep skillet (along with green pepper and/or garlic , if desired).
Add tomato juice (along with mustard, if you like) and bring to a boil. Add rice and stir. Cover and remove from heat. Allow to sit for 3 minutes.

Serve with peanut butter sandwiches, sliced into triangles.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is the famous Minute Rice recipe from the Leith household of my childhood.
Heather and I loved this dish, and I believe that we adopted it into our cooking repertoire for a time.
When Heather was asked as a child, "How DO you make Spanish Rice?" She answered simply and precisely, "First you put the Spanishes in, then you add the rice!"

 

 

 

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