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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

Art Jamboree Mexican Rice Recipe

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This recipe for Art Jamboree Mexican Rice is from Nana's Kitchen, 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 cup rice
4 Tbsp. bacon drippings
1/2 cup onion, chopped
1/2 cup celery, diced
1/2 cup green pepper, chopped
1 tsp. salt
1 Tbsp. chili powder
1 cup tomato juice
2 cups water
Directions:
Directions:
Sauté rice, onion, celery, salt, pepper, and chili powder in hot bacon drippings for 10 minutes. Add tomato juice and water, cover, and simmer for 30 minutes or until rice is done.
Personal Notes:
Personal Notes:
When I was a member of the Art Auxiliary, we made enough of this rice each year to serve the 8,000 people who bought food at the Art Jamboree at South Bluff Park.

 

 

 

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