3 tbsp shortening
1 1/2 cup rice
1/2 cup onion, sliced
1/2 cup bell pepper,sliced
14 oz can whole tomatoes
1 medium clove garlic, minced
1 tsp black pepper
2 tsp salt
3 cup water
Directions
Melt shortening in large skillet. Add rice and brown. When rice is a
golden brown, reduce heat and add onion, bell pepper, tomatoes,
garlic and pepper. Mix well and add 1 1/2 cups warm water or enough
to just cover the rice. Add salt. Cover and let simmer until almost
dry. Add remaining water, cold, a little at a time, cooking over low
heat until fluffy. Note: You may substitue peeled seeded green chili
for the bell pepper.
Servings: 6 servings
Mexican Spanish Rice Recipe brought to you by Recipe Ideas
Categories: Mexican; Rice; Spanish; Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into history, at least as far back into history as the ancient Egyptians, and possibly even further than that. However, these, ancient cook books were just simple pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move on, we have a couple of interesting cookery books published in the fourteenth century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are nothing to do with the indian food that is served today, but rather recipes for the types of food prepared for the rich and wealthy people of those days. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab countries, including spices like coriander, parsley, and rosemary. These new herbs and spices was responsible for a surge in recipe publications, some of which still exist in private libraries. During the following few hundred years, the rich families of the West tried to serve the most extravagent banquests, and as a consequence, the best chefs and their recipes were at a premium. Nevertheless, it was during the 1800s that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. The revolution that is television brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Mexican Spanish Rice recipe.
