Spanish Rice

Ingredients

• one cup of rice
• four slices of bacon
• one-half of a green or red pepper
• three cups of well-seasoned chicken broth
• one cup of thick tomato puree
• two-thirds cup of grated cheese
• salt

Method

1. 1

   Cover rice with cold water; heat to boiling point and boil for two minutes.

2. 2

   Drain, rinse well with cold water, and drain again.

3. 3

   Cook bacon until crisp, remove bacon, and add to rice.

4. 4

   Cook pepper in bacon fat until soft, then add to rice.

5. 5

   Cover with chicken broth, season with salt, cover, and cook until rice absorbs broth and is tender.

6. 6

   Add tomato puree and cheese, mix well, and heat through over boiling water.

7. 7

   Serve with roast veal or breaded veal cutlets.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 21. The excerpt below is the record exactly as published.

Spanish Rice and prepare a Brown Sauce from some of the fat in pan. (See Page 82 for Brown Sauce.) SPANISH RICE Cover one cup of rice with cold water; heat to boiling point and boil two minutes. Drain in a strainer, rinse well with cold water and drain again. Cut four slices of bacon in shreds, cross- wise, and cook until crisp. Remove bacon, add to rice. Cut one- half of a green or red pepper in shreds and cook in bacon fat until soft, then add pepper and bacon fat to rice. Cover with three cups of well-seasoned chicken broth, season well with salt, cover and let cook until rice has absorbed broth and is tender, then add one cup of thick tomato puree and two-thirds cup of grated cheese

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