Title: Spanish Rice (Chimanum Cafe) (Wash)
Categories: Restaurant, Rice, Washington
Yield: 1 Servings

1 Bell pepper; diced
4 1/2 ts Vegetable oil
2 c Rice; uncooked
2 c Tomatoes; diced
2 tb Chili powder
2 tb Cumin
1/4 ts Leaf saffron; crumbled
Salt to taste
1 1/2 c Chicken broth

Saute rice and bell pepper in oil, stirring frequently.

Add broth and other ingredients, bring to a boil.

Cover and simmer for 20 minutes. (Add water if needed.)

Let stand until ready to use.

This dish may stand for 20 minutes before serving.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams

Recipe by: Chimacum Cafe, Chimacum, Washington