Spanish Rice

Ingredients

• three good-sized onions
• three small green peppers
• one-half cup of rice
• season with salt
• in olive oil

Method

1. 1

   Slice onions and green peppers, fry in olive oil.

2. 2

   Boil rice until nearly done, drain, and add to frying onions and peppers.

3. 3

   Fry until thoroughly brown, which takes some time.

4. 4

   Season with salt and serve.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 4. The excerpt below is the record exactly as published.

three small green peppers and an onion sliced fine. Add a little butter and salt to taste. Let this sim- mer gently and then carefully break on top the number of eggs desired. Dip the simmering tomato mixture over the eggs until they are cooked. Another favorite recipe of Mrs. Vallejo was Spanish Beefsteak prepared as follows: Cut the steak into pieces the size de- SPANISH sired for serving. Place these pieces on a BEEFSTEAK meat board and sprinkle liberally with flour. With a wooden corrugated mallet beat the flour into the steak. Fry the steak in a pan with olive oil. In another frying pan, at the same time, fry three good-sized onions and three green peppers. When the steak is cooked sufliciently put it to one side of the pan and let the oil run to the other side. On the oil pour suflicient water to cover the meat and add the onions and peppers, letting all simmer for a few minutes. Serve on hot platter. Spanish mode of cooking rice is savory and most palatable, and Mrs. Vallejo's recipe for this is as fol- lows : Slice together three good-sized onions SPANISH and three small green peppers. Fry them RICE in olive oil. Take one-half cup of rice and boil it until nearly done, then drain it well and add it to the frying onions and peppers. Fry all together until thoroughly brown, which will take some time. Season with salt

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