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  • SPANISH RICE

    1 vote
    SPANISH RICE
    Prep time:
    Cook time:
    Servings: 6
    by Lillie Ann Passwaiter
    76 recipes
    		 >
    TOMATO SAUCE THAT IS COOKED SEPARATELY AND ADDED TO 3 CUPS OF COOKED RICE IN A 4 CUP RICE COOKER.

    Ingredients

    • 3 CUPS OF RICE ADDED TO 3 CUPS WATER IN RICE COOKER AND COOKED UNTIL DONE.
    • 1 1/2 CUPS STEWED TOMATOES (BERTOLI ORGANIC TOMATO & BASIL IN GLASS JAR.
    • 2/3RD CUP TOMATO PASTE (NOT USED WITH ABOVE SAUCE)
    • 1 FROZEN BASIL PESTO CUBE, THAWED IN SAUTE' PAN
    • 1 CUP SWEET VADALIA ONIONS, CHOPPED & SAUTEED'
    • 1 CUP FRESH GARDEN GREEN ONIONS, CHOPPED & SAUTEED
    • OR GREEN PEPPER, SAUTEED'
    • 1/2 TEASPOON SALT

    Directions

    1. 1 BASIL PESTO CUBE (FROZEN) PUT IN SAUTE' PAN AND ADD CHOPPED ONIONS, GREEN PEPPER OR GREEN ONIONS & 1/2 TEAS. SALT., SAUTE' UNTIL SOFT.
    2. ADD STEWED TOMATOES AND COMBINE.
    3. SIMMER, UNTIL VEGETABLES ARE TENDER, ADD COOKED RICE TO THE TOMATO MIXTURE, COMBINING WELL.
    4. PUT THE TOMATO RICE MIXTURE BACK INTO THE RICE COOKER SET ON WARM CYCLE UNTIL SERVED.

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