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SpanishRice by

Source: Nunu/Carol


1 c. long grain rice
2 stalks chopped celery
1/2 chopped onion
1 can tomato sauce
1 c. chicken bullion
1 c. water
1/2 can water
2 T. vinegar
1 t. salt
1/2 t. garlic powder
1/2 t. onion powder (not needed if onion is used)
dash of cumin
(2-1/2 cup total liquid)


Brown rice in small amount of oil--do not burn, add celery and onion - brown until translucent.
Add tomato sauce (slowly), chix bullion, vinegar and water. Add salt, garlic and cumin. Bring to a boil. Stir. Lower heat, put on lid. Cook for 30 minutes. Don't lift lid while simmering.

*Fideo is made same way, but with a little less liquid.

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