2 cup Rice cooked
2 tsp Green pepper, diced
1/2 Onion, chopped
2 tsp Pimento bits
1 tsp Salt, (if you must)
1/2 tsp Pepper
1 cup Tomato juice
1 tsp Worchestershire sauce
Directions
Mix all ingredients together and bake at 350F for 30 minutes or until
heated through and bubbly. Fluff with fork before serving.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 VEGETABLE
EXCHANGE
Source: Sugar Free....That's Me by Judith S. Majors
Brought to you and yours by Nancy O'Brion and her Meal-Master
Servings: 4 servings
Spanish Rice Recipe brought to you by Recipe Ideas
Categories: Diabetic; Rice; Side Dishes
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into history, in fact as far into history as the Egyptians, and potentially, even further back. However, generally, these ancient recipes were just primitive pictorial instructions for preparing food.
As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius also recounts how the Roman cooks used many aromatic flavors, including some familiar names like bay, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new foods and spices prompted a torrent in recipe publications, the majority of which are kept safe in private libraries. By the advent of the 20th century, cooking books are highly popular mostly due to more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Spanish Rice recipe.
