Spanish Rice

Ingredients

• two cupfuls of rice
• one quart of water
• one teaspoonful salt
• one small onion
• one cupful of chopped ripe tomatoes
• two tablespoonfuls of butter
• a dash of pepper
• two teaspoonfuls of chili powder
• three heaping tablespoonfuls of sugar

Method

1. 1

   Wash rice and boil in water with salt.

2. 2

   When tender, add onion, tomatoes, butter, pepper, chili powder, and sugar.

3. 3

   Cook slowly until well done.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 5. The excerpt below is the record exactly as published.

SPANISH RICE. Mrs. J. W. Sowles, 627 East Chicago street, Pomona, Cal.— Cook one cupful of rice until tender, chop one onion, one red 6 COOKING AND OTHER RECIPES. pepper and two green peppers very fine and fry slowly in frying pan with two small slices of bacon, or butter. When onion is tender, add three tomatoes or same amount of canned tomatoe?- let cook five minutes; add the cooked rice, season with salt and if not hot enough add a little red pepper and cook for five min- utes again. Take one-half dozen bell or bull- nosed pp-^pers, wash and cut stem end off and remove seeds. Place in baking dish and stuff with the Spanish rice. Put a small lump of butter on top of each pepper and bake till peppers are tender. Serve hot. Fresh tomatoes stuffed and baked in the same way are also very nice. NO. 23. FILLET GREEN PEPPERS. Mrs. A. R. iSlernitzauer, 462 North Fremont ave- nue, Los Angeles. — Take twelve large green peppers, remove seeds, wash well. For filling take two pounds porterhouse steak, one onion and salt. " Cook until done or until you have one cup of stock with the meat. Take the stock and meat, put in chopping bowl two tomatoes, one onicn, two tablespoons sugar, one tablespoon butter, one cup raisins, two eggs, red pepper and salt to taste; chop fine. Stuff the peppers, fry in butter until a nice brown on all sides. Eat hot or cold. NO. 24. STUFFED BELL PEPPERS. Mrs. W. D. Drury, 234 South Union avenue, Los Angeles.— Wash peppers, cut off stem and re- move seeds. Take scraps of cold beef or pork, chop fine, add pepper seeds, one large chopped onion and some bread previously moistened with hot water and a little butter, salt and pepper. Refill peppers and bake in hot oven. NO. 25. SPANISH EGGS. (Original.) E. L. D., 623 Court street, Los Angeles.— One dozen green chiles; roast a few moments, peel, remove seeds and chop; cook in sufficient water to steam tender; season with butter. Beat and season eight to ten fresh eggs; add the chiles and cook all a moment in hot butter. Serve at once. Very appetizing. NO. 26. SPANISH EGGS. Flora Farman, Monrovia, Cal.— One cup lean cooked ham, chopped very fine; five hard-boiled eggs. Cook one-third cup of stale bread crumbs in one- third cup of milk, to a smooth paste; mix it with the ham; add one-half teaspoon of mixed mustard, one-half saltspoon of cayenne pepper, and one raw egg. Mix well. Remove shells from the hard-boiled eggs and cover them with the mixture. Fry in hot fat two min- utes. Drain and serve hot or cold. Cut them lengthwise and arrange on a bed of fine parsley. The contrast between the green, red and yellow gives a pretty effect. NO. 27. EGGS A LA MME. MURRILLO. L. Shields, box 355, Los Angeles, Cal.— Have three large, sound green peppers, plunge them into very hot fat for two minutes; take them out, and with a coarse dry towel remove the skin of each; then cut each pepper into halves, lengthwise; remove the seeds; have a frying pan on the hot range with two tablespoons sweet oil. Cut six very thin slices of raw ham, place them gently in the pan, add the peppers, also, and then gently cook for fifteen minutes. Prepare six pieces of dry toast, dress them on a hot dish, then place a slice of ham over each slice of toast, then half a pepper over the ham. Fry six eggs separately in clar- ified butter, and then gently place one on top of each pepper. Serve. NO. 28. SPANISH CHEESE. Mrs. James Clements, 510 South Fremont avenue, Los Angeles. — Take six good-sized chili peppers (green, not red,) put them into a hot oven and blister them; then peel off the outer thin skin. Take thin slices of cheese and wrap the pepper bulk around it, then fry in good sweet lard (not butter.) Now have a Spanish gravy made of six large ripe tomatoes, one chili pepper (the red,) one button of garlic, small onion, a pinch of salt and pepper, a small piece of butter; after thoroughly cook- ing together, strain and thicken with a lit- tle flour and water, and when ready to serve pour over the fried peppers and cheese. Serve hot. NO. 29. SPANISH RICE. Mrs. J. J. Gro- gan, Fullerton, Cal.— Wash well two cupfuls of rice, put on to boil in one quart of water, one teaspoonful salt. When it begins to get tender add one small onion, chopped fine, one cupful of chopped ripe tomatoes, (as much of the juice as is possible drained.) two tablespoonfuls of butter, a dash of pepper, two teaspoonfuls of chili powder mixed with a little cold water, and three heaping table- spoonfuls of sugar

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