Spanish Rice

Ingredients

• 1/2 cup natural rice
• cups hot water
• il/2 cups tomato pulp
• 2.y2 tablespoons vegetable butter
• 3 tablespoons diced onion
• 2 tablespoons diced sweet bell peppers
• il/t tablespoons cream roast flour
• A sprinkle of sage
• Salt to taste

Method

1. 1

   Brown the rice in a frying pan on the stove, or in a hot oven, until a very light brown.

2. 2

   Add the hot water, and let boil gently until the water is evaporated and the rice looks dry.

3. 3

   Cover, and let steam on the edge of the stove for 10 minutes.

4. 4

   Put butter, onion, bell pepper, and savory into a small pan, and simmer for a few moments.

5. 5

   Add the flour, then a little of the tomato, and stir smooth.

6. 6

   Add the rest of the tomato, and boil 5 minutes.

7. 7

   Salt to taste, and pour over the cooked rice.

8. 8

   Mix well, and let steam until of a consistency to dish up nicely and not run on the platter.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 85. The excerpt below is the record exactly as published.

SPANISH RICE 1/2 cup natural rice \y2 cups hot water il/2 cups tomato pulp 2.y2 tablespoons vegetable butter 3 tablespoons diced onion 2 tablespoons diced sweet bell peppers il/t tablespoons cream roast flour A sprinkle of sage Salt to taste

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