Spanish Rice
CATEGORIES
INGREDIENTS
  • Servings: 4 to 6
  • 1/4 cup oil
  • 1 medium onion, chopped
  • 1/4 cup chopped celery
  • 1 clove garlic, minced
  • 1 can (1 pound 13 ounces) tomatoes, with liquid
  • 1 tsp salt
  • 1/4 tsp basil
  • 1/8 tsp pepper
  • 1 cup rice
DIRECTIONS
  1. Heat oil, cook onion, celery and garlic until softened.
  2. Add tomatoes and seasonings.
  3. Bring to a boil, stirring occasionally to break up tomatoes.
  4. Simmer five minutes, stir in rice, cover, simmer about 20 minutes, until rice is tender and liquid is absorbed.
  5. Makes 4 to 6 servings.
  6. Marlene
RECIPE BACKSTORY
My son when in high school had a class a week for six months of home economics. This is a recipe he used to feed us a meal that was part of his course for marks.