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Spanish Rice
From Selection and preparation of food, 1907
Discuss flavor enhancement in rice preparations.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 25. The excerpt below is the record exactly as published.
Spanish Rice. Brown 1 c uncooked rice and 1 small onion in 2 tbsp butter ; add 1 pt hot water, 1 pt tomato ; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.