Creole Rice

Ingredients

• From a large ripe red peppers
• peel i. large white onion
• js( of a pound of raw, lean ham
• 2 tablespoonfuls of lard or butter
• Add i cupful of well-washed and drained rice
• add 3 cup-fuls of strong beef soup or broth
• Skin and cut fine 4 large tomatoes
• add i teaspoonful of salt
• stir in with a fork I tablespoonful of butter

Method

1. 1

   In a kettle melt lard or butter, add peppers, onion and ham and cook for ten minutes.

2. 2

   Add rice and cook for five minutes longer, then add broth, cover and cook slowly for half an hour.

3. 3

   Add tomatoes, salt, cover and let cook until tender.

4. 4

   Stir in butter and let stand for five minutes longer.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 49. The excerpt below is the record exactly as published.

Creole Rice. From a large ripe red peppers remove the veins and seeds and chop fine; peel i. large 176 Novemher^ white onion and chop fine with js( of a pound of raw, lean ham. In a kettle melt 2 table- spoonfuls of lard or butter, and when hot add the peppers, onion and ham and cook, stir- ring occasionally for ten minutes. Add i cupful of well-washed and drained rice and cook for five minutes longer, then add 3 cup- fuls of strong beef soup or broth, cover and cook slowly for half an hour. Skin and cut fine 4 large tomatoes (or take about ^ of a can), add them to the rice with i teaspoonful of salt. Cover, draw aside where the cook- ing will be slow and the rice will not stick to the bottom of the kettle. When it is tender and has absorbed all the broth, stir in with a fork I tablespoonful of butter

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