4 medium tomatoes -- quartered
2 1/4 cup water
1 small onion -- chopped
1 cup brown rice
2 tsp garlic paste
1 tsp seasoned salt
5 drop tabasco sauce
1 tsp molasses
1 cup chopped tomatoes
1/2 cup chopped fresh parsley
1/2 cup canned tomato sauce
1/2 large green pepper -- diced
Directions
Place quartered tomatoes and water in blender jar; puree. Pour into
large pot, add onion, and boil. Add rice, garlic paste, salt,
Tabasco, and molasses. Lower heat and simmer, covered, until rice has
absorbed almost all the water, usually 40-45 minutes. Add chopped
tomatoes, parsley, and tomato sauce, stir well, and cover.
Fry bacon crisp in skillet; remove and blot on paper towels. Saute
green pepper in bacon drippings; remove using slotted spoon and add
to rise mixture. Crumble bacon and add to rice mixture. Mix well and
remove from heat.
Preheat oven to 350 degrees. Lightly oil bottom of 1-quart
casserole; pour rice mixture into it and bake for 20 minutes, or
until rice is tender. Yield: 3 cups.
Recipe By :
Servings: 4 servings
Basic Spanish Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Spanish; Vegetable
The History of Recipes
We can read the history of written recipes far back into distant history, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, these, early cook books were just very simple hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe discovered, according to historians are some clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Later on, in Roman times around 25BC a roman called Apicius created some scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, something we still use today. This early Roman chef describes how the cooks of his times made use of a good variety of herbs, including a few you will know like basil, rue and asafoetida. For the next few years, the powerful and rich tried to serve the most extravagent banquests, and consequentially the best chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the twentieth century, cookbooks are increasing in popularity as a result of better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Basic Spanish Rice recipe.
