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Spanish Rice - RisaG
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    Spanish Rice - RisaG

  • 1 1/2 cups onion -- chopped
  • 2 lg 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
  • 1 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.

    NOTES : Risa's notes:
    * I used very little cayenne because I added one chopped jalapeno to the peppers. Also, I added some hot sauce at the end.

    ** I used Frontera Toasty Arbol Sauce but you can use your favorite.

    I used one jalapeno pepper in the peppers and I didn't have raw brown rice so I used the basmati rice. I also added some arbol sauce at the table.

    From: Enchanted Broccoli Forest by Mollie Katzen & Moosewood Coll. RisaG-Adapted
    Posted By: RisaG, radiorlg@home.com. Via: Chile Head Mailing List
    Post Date: Tue, 30 May 2000

    *BACK TO RICE*







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