Stewed Rice (Mexican)

Ingredients

• Some bits of bacon
• Some bits of onion
• Some dripping
• Some tinned tomatoes
• Some good soup stock
• Pepper and salt
• Pepper and salt

Method

1. 1

   Put bacon and onion into a pan and fry brown.

2. 2

   Add dripping and dry rice.

3. 3

   Let all brown, then add the tomatoes (tinned are best for this) and stock, and simmer until the rice is thoroughly swelled.

4. 4

   Add pepper and salt and a dash of Brand’s sauce and pinch of sage.

5. 5

   Very nice with cold meat or as a winter vegetable.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 23. The excerpt below is the record exactly as published.

STEWED RICE (Mexican). Some bits of bacon. Some bits of onion. Some dripping. Some tinned tomatoes. .Some good soup stock Pepper and salt

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