Spanish Style and Mexican Rice Dishes (4)

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Baked Spanish Rice 

12 servings

2 cups long-grain rice 
1/4 cup vegetable shortening 
1/4 cup onion -- diced 
1 tablespoon cumin seed 
1/2 cup tomato -- diced 
1 tablespoon granulated chicken base 
1/2 teaspoon salt (more to taste) 
3 cups water 

Preheat oven to 275. Heat shortening in a heavy saucepan over medium heat. 
Add rice and cook, stirring frequently, 3-4 minutes or until rice begins to brown. 
Add onion and sauté 2 minutes or until onion softens. Add cumin, tomato, 
chicken base, salt and water and stir well to dissolve chicken base. Bring to a boil.
 Pour into a 2-quart casserole dish, cover tightly and bake 1 hour. 

Spanish Rice
(Sopa De Arroz) 

3 Tbsp. fat
1 c. uncooked rice
1 medium onion, minced
1 1/2 c. canned tomatoes
salt to taste
2 Tbsp. carrot, minced (optional)
1 (10 1/2 oz.) can chicken broth (or use bouillon cubes and water)

Use at least a 10-inch skillet. (The secret of good Spanish rice is lots of room 
for expansion.) Brown the rice in hot fat. Stir often. Add rest of ingredients, cover,
 and cook slowly until liquid is absorbed, about 25 minutes. 
Makes 6 to 8 servings.


Baked Mexican Rice

1 chopped onion
1 clove garlic
1/3 c. olive oil
1 c. rice
1 tsp. salt
1 tsp. pepper
1 Tbsp. chili powder
4 oz. can drained mushrooms
1 1/2 c. chicken broth
grated Parmesan cheese

Sauté chopped onion and garlic in olive oil until soft.
Add rice and seasonings and brown slightly. Add mushrooms and
chicken broth. Cover tightly and bake in a 350 degrees oven until
liquid is absorbed, about 35 minutes. Sprinkle with grated
Parmesan cheese, or other cheese if desired.


Dressed up Spanish Rice

8 Slices Bacon 
1 c Onion, finely chopped 
1/4 c Bell Pepper, chopped 
1 1/2 c Water 
3/4 c White rice 
1/2 c Picante sauce 
1 t Salt 
1 t Brown sugar 
1/2 t Worcestershire sauce 
1 Dash pepper 
1 Tomatoes, 1 lb can. 

Fry bacon till crisp and remove from pan. Pour off 1/2 the fat. 
Sauté onion and bell pepper in bacon fat till tender. Add remaining ingredients.
 Cover and simmer about 35 minutes. 
Crumble bacon. Mix 1/2 of the bacon into rice. Sprinkle the rest on top.
Makes 6 servings.

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