Spanish Rice

Ingredients

• one cup washed and dried rice
• one can tomatoes
• one-half cup chile pulp
• Fry heaping tablespoon chipped bacon
• one garlic

Method

1. 1

   Fry heaping tablespoon of chipped bacon, add garlic and stir for a few minutes.

2. 2

   Add washed rice, tomatoes, salt, and chile pulp.

3. 3

   Cook slowly; when about dry, add meat stock or hot water to finish cooking, just enough to have rice dry and grains separated when done.

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 11. The excerpt below is the record exactly as published.

Spanish Rice— Mint Flavor Heat two tablespoons lard, bacon or olive oil, add tablespoon chopped onion, one-half teaspoon salt, one-half teaspoon chile powder, pinch of mint leaves, slightly cook, add one cup rice and stir about imtil rice begins to color, add four cups hot water, cook slowly until all water as ab- sorbed. Pile on platter and cover with Spanish sauce. 98 MEXICAN-SPANISH RECIPES Spanish Rice Fry heaping tablespoon chipped bacon, add one garlic, stir, cook few minutes, add one cup washed and dried rice, one can tomatoes, salt, add one-half cup chile pulp

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