Quoting Dale Shipp to Michael Loo <=-

Tell us -- what makes this recipe "Spanish"?

It a quaint, old fashioned American term for Mexican red rice.
Nothing Spanish about it at all.

1 c Uncooked white rice
1 cn Tomato soup
2 1/2 c Tomato juice
1/4 c Diced green pepper
1 sm Onion, diced

86 the soup. It needs diced tomatoes and some form of chilies; it
was generally cayenne in quaint old fasdioned kitchens that had no
other options.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Arroz Rojos
Categories: Side dish, Mexican, Rice, Vegetarian, Chilies
Yield: 4 servings

2 tb Olive oil
1 c White rice
1/2 c Onions, chopped
1 ea Garlic clove, minced
1/2 ts Salt
1/2 ts Cumin
Chili powder, to taste
2 lg Tomatoes, chopped
1 1/2 c Vegetable broth
1/3 c Peas, thawed if frozen
2 tb Pimiento, chopped
Red peppers, to garnish

Heat oil in a wok over medium heat till hot. Add rice. Cook &
stir for 2 minutes or until the rice turns opaque. Add onion,
cook & stir for 1 minute. Stir in garlic, salt, cumin & chili
powder. Add tomatoes & cook, stirring for 2 minutes. Stir in
broth, bring to a boil over high heat. Reduce the heat to low.
Cover & simmer 15 minutes or until the rice is almost tender.

Stir in peas and chopped pimiento. Cover and cook 2-4 minutes
until rice is tender and all liquid has been absorbed. Garnish
with the red peppers if desired.

Posted by Joell Abbott, Adapted Recipe

MMMMM



Cheers

Jim


... Cinco de Mayo. It's like St. Patrick's day ... but Mexican.

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