Arroz a la Espanol (Spanish Rice)

How to Cook Rice

Wash rice in several waters, drain, rub between towels until dry, throw the rice spoonful at a time, one cup to five cups, into boiling hot salted water, boil hard for ten minutes then slowly until all water is absorbed, put asbestos mat under vessel and do not stir; grains will be dry and separate from each other.

Spanish Rice—Mint Flavor

Heat two tablespoons lard, bacon or olive oil, add tablespoon chopped onion, one-half teaspoon salt, one-half teaspoon chile powder, pinch of mint leaves, slightly cook, add one cup rice and stir about until rice begins to color, add four cups hot water, cook slowly until all water is absorbed. Pile on platter and cover with Spanish sauce.

Spanish Rice

Fry heaping tablespoon chipped bacon, add one garlic, stir, cook few minutes, add one cup washed and dried rice, one can tomatoes, salt, add one-half cup chile pulp, cook slowly; when about dry, add meat stock or hot water to finish cooking, but just enough to have rice dry and grains separated when done.

Spanish Rice au Gratin

Boil one cup rice in five cups water, add a button of garlic, teaspoon salt; when done remove garlic. Drain any water and put in baking vessel alternate layers of rice, Spanish sauce and cheese, topping with sauce and cheese on top. Bake until hot through and cheese a rich brown.

Green Peppers With Rice

Chop two tablespoons onion, two tablespoons red sweet peppers, two tablespoons green sweet peppers very fine, fry until tender with a tablespoon chopped salt pork. Add two cups tomatoes, cook and add tablespoon chile pepper, salt, fill green sweet peppers, put butter on top, sprinkle of brown sugar, lemon juice; bake.