Guest guest Posted September 23, 2002 Report Share Posted September 23, 2002 Spanish Rice Source: A Taste of Nature 3 1/2 cups crushed tomatoes, 28 oz. can 1 cup celery, diced 1 cup onion, diced 1/2 cup bell pepper, finely diced 2 - 3 Tbsp. fresh cilantro, chopped (optional) 1/2 cup sliced olives (optional) 1/2 tsp. Italian seasoning 1 - 1 1/2 tsp. salt 1 cup brown rice, dextrinized 1 clove garlic, pressed Boil celery, onions, peppers, garlic, salt and cilantro with tomatoes. Mix into 1 cup dextrinized rice. Simmer about 45 - 60 minutes, stirring occasionally. Add 1 cup water, if needed. Place in casserole and borwn in oven, at 400 degrees for just a few minutes before serving. May also be used as stuffing for Stuffed Peppers. Serves 4 - 6. *To dextrinize rice, place in a dry skillet and heat, stirring constantly, until slightly browned. http://www.Christian-Vegan-Cooking http://www. http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving Quote Link to comment Share on other sites More sharing options...
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