Creole Rice

Ingredients

• 2 tablespoons savory drippings
• 14 cups tomato juice and pulp
• 1 teaspoon onion juice
• 3 tablespoons flour
• 2 tablespoons chopped green pepper
• 1. teaspoon salt
• 1 tablespoon chopped olives
• 4 teaspoon cayenne
• 1 cup of rice
• 1 cup water

Method

1. 1

   Wash rice and soak in water 30 minutes.

2. 2

   Melt fat, add dry ingredients and gradually the tomatoes.

3. 3

   Stir in rice and other ingredients, also the water in which rice was soaked.

4. 4

   Cook slowly one-half hour or until rice is tender.

Nutrition per serving

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 33. The excerpt below is the record exactly as published.

CREOLE RICE 2 tablespoons savory drip- 14 cups tomato juice and pulp pings 1 teaspoon onion juice 3 tablespoons flour 2 tablespoons chopped green pepper 1. teaspoon salt 1 tablespoon chopped olives 4 teaspoon cayenne 1 cup of rice 1 cup water Wash rice and soak in water 30 minutes. Melt fat, add .dry in- gredients and gradually the tomatoes. Stir in rice and other in- gredients, also the water in which rice was soaked. Cook slowly one- half hour or until rice is tender. POTATOES ESPAGNOLE 2 cups pared and sliced 4 teaspoon cayenne potatoes 4 cups boiling water 2 tablespoons bacon drippings

Cook this with the app: pantry check, scaling, and the assistant.