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
Written recipes as an idea can be observed back into the far past, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, these, old cook books were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to historians are some tablets in ancient Sumerian describing the preparation 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 blissful and exhilarated. As we move into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he describes how the chefs of Roman times used many different herbs, including a few that will be familiar to modern cooks like thyme, rue and dill. During the following few centuries, the wealthy families of Europe strove to serve up the most extravagent banquests, and because of this cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. The revolution that is television brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Mexican Spanish Rice recipe.
