RisaG 08-13-99 6:44
Spanish Rice by RisaG
* Exported from MasterCook *
Spanish Rice
Recipe By : Well-Filled Microwave
Serving Size : 6 Preparation Time :0:00
Categories : Rice Dishes Side Dishes
Amount Measure Ingredient, Preparation Method
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1 medium onion, coarsely chopped
4 medium tomatoes or 1 (28 oz.) can, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 jalapeno, stemmed and chopped
1/4 cup olive oil
1 cup basmati rice or long grain white rice
1 tbsp. tomato paste
4 cups water
1 large bay leaf
1/2 tsp. salt
2 tbsp. fresh parsley leaves, chopped
Place onion, tomatoes, peppers, jalapeno and olive oil in a large bowl.
Cover and microwave on HIGH for 5 minutes, or until vegetables wilt a bit.
Add rice, tomato paste, water, bay leaf and salt and stir to mix.
Cover bowl and microwave on HIGH for 15 minutes, or until simmering.
Remove cover, stir, and continue to microwave, uncovered, on high for 12 minutes, or until rice is cooked through and mixture is still very moist but not soupy.
Remove bay leaf, sprinkle parsley on top, and serve right away.
* Exported from MasterCook *
Spanish Rice (CORRECTED)
Recipe By : Enchanted Broccoli Forest by Mollie Katzen & Moosewood Coll
Serving Size : 6 Preparation Time :0:00
Categories : Rice Dishes Tomatoes
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups onion -- chopped
2 large cloves garlic -- crushed
1/4 cup olive oil
1/2 tsp. salt
1 3/4 cups raw brown rice
2 green peppers -- chopped
1/2 tsp. dried oregano
1/2 tsp. dried basil
freshly ground black pepper
cayenne pepper -- to taste
2 1/4 cups tomato juice
2 small fresh tomatoes -- chopped
1/2 cup green olives -- chopped
freshly chopped parsley
1 cup grated sharp cheese -- packed
Risa's additions to dish (in cooking):
1 jalapeno pepper -- chopped
1 3/4 cups basmati rice
dash hot pepper sauce
In a large, heavy saucepan, saute the onions and garlic in olive oil with salt until the onions are soft (5-8 minutes). Add the raw rice, green peppers, and spices. Saute over medium heat another 5-8 minutes, stirring frequently.
Add tomato juice. Bring to a boil. Turn the heat way down, cover, and let simmer 15 minutes.
Add the tomatoes and the olives. Stir, and cover again. Continue simmering until the rice has absorbed all the liquid (about 15 minutes more). Remove from heat.
Fluff the cooked rice with a fork and transfer to a serving bowl. Garnish with grated cheese and chopped parsley, and serve immediately.