Recipe - Spanish Rice 1

1 tablespoon Lard
1 cup Rice
One half Tomato; chopped
One fourth Onion; chopped
One fourth Bell pepper; chopped
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Garlic powder
2 tablespoon Tomato puree
2 One half cup Chicken stock (see index)

1. Melt the lard in a 2quart saucepan over medium heat. Add the rice and
brown lightly, stirring constantly.

2. Add the tomato, onion, and bell pepper and fry until tender, stirring
often.

3. Add the salt, pepper, garlic powder, tomato puree, and chicken stock.
Bring to a rolling boil. Cover, reduce heat, and simmer 20 minutes or
until all the liquid is absorbed.

LOS OLIVOS

PHOENIX, TEMPE

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.