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
Academics have traced the existance of recipes far back into distant history, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. In practice though, mostly, these early cookbooks were just very basic hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe found, according to food historians are some tablets in the Sumerian language 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 drank it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and afters, something we still use today. Additionally, he recounts how the Roman cooks made use of a wide range of herbs, including a few you will know for example thyme, mint and parsley. In the fifteenth century, people returning from the crusades brought back many new foods and spices from the Middle-East, including spices like basil and coriander. The introduction of these new tastes led to an increase in cookery books, most of which are kept safe in academic collections. By the arrival of the 20th century, cookbooks are starting to become popular as a result of increased literacy, people having increased leisure time and having more money to spend. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Basic Spanish Rice recipe.
