Ingredients
16 oz tomato sauce
1/2 cup water
3 tsp chili powder
1 1/2 cup minute rice
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese
Directions
Combine tomato sauce, water and chili powder in a medium sized
saucepan. Bring to a full boil. Stir in rice. Cover, remove from
heat and let stand for 10 minutes. Sprinkle with tortilla chips and
cheese. Serve with shredded lettuce and sour cream if desired. From:
Syd's Cookbook.
Servings: 4 servings
Acapulco Rice Recipe brought to you by Recipe Ideas
Categories: Mexican; Rice; Vegetable
The History of Recipes
Experts have tracked the existence of recipes way back into the far past, at least as far back as pharonic Egypt, and maybe even further. However, generally, these ancient cookbooks were just basic hieroglyphic instructions for preparing food.
As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts detailing recipes cooked by wealthy Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman chefs made use of many spices, including some familiar names for example thyme, fennel and dill. Over the next few centuries, the upper-class families of Wesstern Europe competed to serve up the most extravagent meals, and as a consequence, chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes of the day. By the arrival of the twentieth century, cooking books are in great demand, mostly as a result of more people being able to read, leisure time and having more money. |
We hope you enjoy this Acapulco Rice recipe.
