Title: Spanish Rice
Categories: Veg-cook, August
Yield: 1 Servings

2 c Long grain white rice
4 c Veg. stock -OR-
4 c Water and 2 veg. bullion
Cubes
1 6-ounce can tomato paste
3 Cloves garlic, minced
2 Onions, chopped
2 Stalks celery, chopped
1 Bell pepper, seeded,
Stemmed, and chopped (that's
A capsicum for you folks on
The other side of the lake)
2 ts Paprika
3 tb Margarine
1 ts Salt
1/2 ts Basil
1/2 ts Oregano
1/2 ts Chili powder

In a large pot, melt margarine over medium heat. Add onions, garlic, and
rice. Stir for about 5 minutes. Add stock, celery, green pepper, tomato
paste, and spices. Stir, reduce heat to medium-low, cover, and let cook
for 45 minutes to one hour. Stir occasionally, and add some water if
needed. Ready when rice is tender.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip