Spanish Rice

Ingredients

• Rice, 1 cup
• Bay leaf, 1
• Celery, minced, 1 stalk
• Tomatoes, 2 cups
• Onion, minced, small, 1
• Oil, 2 tablespoons
• Flour, 2 tablespoons
• Salt

Method

1. 1

   Boil the rice until about two thirds done, drain, and finish cooking in the following sauce: Put in a saucepan the oil, celery, onion, and bay leaf; set over the fire, and stir occasionally to prevent burning, until brown.

2. 2

   Then add the flour, and stir till brown.

3. 3

   Pour in the tomatoes, let cook a few minutes, strain, and add to the rice.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 15. The excerpt below is the record exactly as published.

SPANISH RICE Rice, 1 cup. Bay leaf, 1. Celery, minced, 1 stalk. Tomatoes, 2 cups. Onion, minced, smaU, 1. Oil, 2 tablespoons. Flour, 2 tablespoons. Salt

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