Spanish Rice

Ingredients

• Boil one cupful of rice
• Chop a quarter of a pound of fat salt pork
• put into the pan two medium-sized onions
• Chop two green sweet peppers
• enough tomato sauce to moisten the mixture
• add salt and pepper, if needed
• coat thickly with fine crumbs

Method

1. 1

   Boil rice until tender, drain.

2. 2

   Fry pork, add onions, then mix with rice, pork, onions, and tomato sauce.

3. 3

   Place in a buttered dish, coat with crumbs, and bake covered for 20 minutes, then brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 127. The excerpt below is the record exactly as published.

SPANISH RICE (VEBY NICE). Tested. Boil one cupful of rice until tendei in plenty of boil- ing water, salted ; drain and dry off. Chop a quarter of a pound of fat salt pork, and fry in a pan. When it hisses, put into tlie pan two medium-sized onions^ also minced. Chop two green sweet peppers (seeded, of course), and mix with the rice, then the pork and onions, and enough tomato sauce to moisten the mixture well. Butter a bake dish, add salt and pepper, if needed, to the rice, and put into the dish. Coat thickly with fine crumbs

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