La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/1361/Spanish_Rice
Spanish Rice
Yield: Serves 6
Ingredients
| 3 |
tablespoons |
bacon drippings
|
|
|
| 1 |
cup |
uncooked Riviana rice
|
|
|
| 3/4 |
cup |
chopped onion
|
|
|
| 1/2 |
cup |
chopped green pepper
|
|
|
| 1/2 |
cup |
chopped celery
|
|
|
| 1 |
can |
( 14-oz. ) stewed tomatoes
|
|
|
| 1 |
cup |
water
|
|
|
| 1 1/2 |
teaspoons |
salt
|
|
|
| 1 |
teaspoon |
chili powder
|
|
|
Directions:
Heat 2 tablespoons fat in large skillet; add rice. Brown lightly, stirring frequently. Add remaining 1 tablespoon fat, onion , green pepper and celery; cook until soft. Add remaining ingredients, cover pan tightly, and simmer for 20-30 minutes. If rice is then not sufficiently tender, add a little more water, cover, continue to cook until soft.
Recipe compliments of Riviana Rice Company
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/1361/Spanish_Rice