Log in
Register
Search
Search titles only
By:
Search titles only
By:
Forums
New posts
Forum list
Search forums
Leaderboards
Games
Our Blog
Blogs
New entries
New comments
Blog list
Search blogs
Credits
Transactions
Shop
Blessings: ✟0.00
Tickets
Open new ticket
Watched
Donate
Log in
Register
Search
Search titles only
By:
Search titles only
By:
More options
Toggle width
Share this page
Share this page
Share
Reddit
Pinterest
Tumblr
WhatsApp
Email
Share
Link
Menu
Install the app
Install
Forums
Leisure and Society
Hobbies, Interests & Entertainment
Fitness, Health & Nutrition
Vegetarian, Paleo & Gluten Free Diets
What is your favorite recipe?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="keeptrying" data-source="post: 44082788" data-attributes="member: 113403"><p>This is the best Spanish Rice I have ever had.</p><p> </p><p>1/3 cup vegetable oil</p><p>1 1/2 cups uncooked long grain rice</p><p>2 med onion</p><p>1 med green bell pepper</p><p>2 med celery stalks</p><p>1 (20 oz) can of crushed tomatoes, undrained</p><p>2 teasp ground cumin</p><p>2 teasp garlic powder</p><p>1 teasp salt</p><p>2 (14 oz) cans vegetable broth</p><p>1 hot pepper (optional---add more or less depending on how hot you like it.</p><p> </p><p>Finely chop everything or put in a food processor and chop.</p><p>1. Heat oil in a Duthoven over medium-high heat. Add rice and cook until golden, about 3 min., stirring constantly. Add all the ingredients and bring to a boil.</p><p>2. Reduce heat and cover tightly and simmer 20 min. or until all liquid is absorbed.</p><p> </p><p>The recipe called for adding 1 can of broth with the vegies and the other can after cooking. I added them both with the vegies and it came out great. I also substituted minced garlic for the powdered because I did not have the powdered. This recipe is very forgiving and just as good or better then what they serve in the Mexican Restaurants. Let me know if you tried it and what you think.<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite79" alt=":yum:" title="Yum :yum:" loading="lazy" data-shortname=":yum:" /> </p><p>Serves 12</p></blockquote><p></p>
[QUOTE="keeptrying, post: 44082788, member: 113403"] This is the best Spanish Rice I have ever had. 1/3 cup vegetable oil 1 1/2 cups uncooked long grain rice 2 med onion 1 med green bell pepper 2 med celery stalks 1 (20 oz) can of crushed tomatoes, undrained 2 teasp ground cumin 2 teasp garlic powder 1 teasp salt 2 (14 oz) cans vegetable broth 1 hot pepper (optional---add more or less depending on how hot you like it. Finely chop everything or put in a food processor and chop. 1. Heat oil in a Duthoven over medium-high heat. Add rice and cook until golden, about 3 min., stirring constantly. Add all the ingredients and bring to a boil. 2. Reduce heat and cover tightly and simmer 20 min. or until all liquid is absorbed. The recipe called for adding 1 can of broth with the vegies and the other can after cooking. I added them both with the vegies and it came out great. I also substituted minced garlic for the powdered because I did not have the powdered. This recipe is very forgiving and just as good or better then what they serve in the Mexican Restaurants. Let me know if you tried it and what you think.:yum: Serves 12 [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Leisure and Society
Hobbies, Interests & Entertainment
Fitness, Health & Nutrition
Vegetarian, Paleo & Gluten Free Diets
What is your favorite recipe?
Top
Bottom