Spanish Rice

Ingredients

• three-fourths cup of rice
• a spoonful of lard
• one onion, cut fine
• one clove garlic
• two tomatoes (large)
• a half cup of fresh sweet peas
• a quart of soup bone or any other meat broth
• season highly with salt and pepper

Method

1. 1

   Soak rice for an hour, then drain.

2. 2

   Fry rice in lard until golden brown.

3. 3

   Add onion, garlic, tomatoes, and peas, frying a few more minutes.

4. 4

   Add broth, season, cover, and cook gently until water is reduced.

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 17. The excerpt below is the record exactly as published.

SPANISH RICE. Mrs. C. T. Ygle- sias, 1037 Albany street, Los Angeles.— Soak for about an hour three-fourths cup of rice, drain, put a spoonful of lard in frying pan. "When hot fry rice to a rich golden brown, stirring constantly. Cut fine one onion, one clove gar- lic and two tomatoes (large.) Have ready cleaned a half cup of fresh sweet peas, place all with rice and fry a few minutes more. Now put in a quart of soup bone or any other meat broth, season highly with salt and pep- per, cover and don't stir any more. Let cook gently till the water is reduced. Fine with Spanish beans. NO. 76. SPANISH .SHORTCAKE. Mrs. M. E. K., Pasadena, Cal.— Three eggs, whole of two, white of one saved for frosting, one cup sugar, one-half cup butter, two-thirds cup of milk, two cups flour, one teaspoon baking powder. Cream butter and sugar, and beat in eggs till very light, then add the milk and flour with baking powder sifted in it, and one- half teaspoon ground cinnamon. Bake in shal- low tins and put on a thin frosting made with white of one egg and one teaspoon ground cin- namon. Put in oven and brown a golden brown. The cinnamon turns the frosting pink. NO.. 77. SPANISH SOUP. Mrs. R. P>. Ste- vens, 1056 Pine avenue, Long Beach, Cal.— Take one pint pink beans, wash well and cook until nearly done. Then add four good-sized onions, three green and three fresh ripe chiles, all chopped fine; one quart can tomatoes, mashed, one pound hamburg steak and one-half pound suet. Do not chop the suet but put in whole and remove when the soup is done. Salt well and add pepper to taste. Add water to the above ingredients to make about, five quarts when done. Cook one hour longer and serve with crackers or toast. Fine for supper on cold rainy nights. NO. 78. SPANISH STEW (Original.) Ella M. Magee, 122 N. Johnston st., Los Angeles. — iOne tablespoon washed rice, tablespoon butter; (fry the rice to a rich golden brown, stirring constantly. Add three pints boiling water, one onion, minced fine, two potatoes, cut up, with four peeled tomatoes, sliced fine. Boil three red peppers soft, remove seeds, scrape pulp from inside with a knife, place all in a cov- ered stew pan, salt to taste; boil one hour. NO. 79. TAMALE PIE. Mrs. S. B. Bagnall, Oxnard, Cal.— One pound round of beef, with a little fat; one pound pork, fat and lean, cut in small bits or chopped coarsely in meat chop- per. Put together to boil, keeping well cov- ered with water. Prepare from dried chiles one-half teacup of pulp. This is done by re- moving seeds and veins, boiling in water until soft, and then scraping with a knife. When meat has boiled one hour add the pulp, one and one-half dozen olives, one dozen raisins, .three cloves garlic,

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