Spanish Rice
 
changeone 
this side dish -- long-grain rice speckled with nuggets of pepper, 
onion, and garlic -- is the perfect complement to a fish or chicken 
dish. 
 
number of servings: 4 
 
1 medium  onion, finely chopped
1 medium  green bell pepper, finely chopped
1   celery rib, finely chopped
2   garlic cloves, minced
4 oz.  mushrooms, sliced
2/3 cup  long-grain white rice, uncooked
1 cup  low-sodium tomato juice
1 cup  chicken broth, preferably reduced sodium
1/2 tsp  salt
1/4 tsp  black pepper
1   bay leaf
4   plum tomatoes, halved, seeded, and diced
 
lightly coat deep nonstick skillet with nonstick cooking spray. saute 
onion, green pepper, celery, and garlic until onion is almost soft, about 
3 minutes. stir in mushrooms and rice, and saute until rice turns golden, 
about 2 minutes stir in tomato juice, broth, salt, black pepper, and bay 
leaf. bring to boil over medium-high heat. cover, reduce heat, and simmer, 
stirring occasionally, 15 minutes. stir in tomatoes. cover and cook until 
rice is tender and liquid is absorbed, about 10 minutes longer. fluff with 
fork to keep rice from sticking together. remove from heat and discard bay 
leaf. before serving, divide into four equal portions (baseball) and 
refrigerate extra. 
 
-- 
(ID: 4074) Mirror: rec.food.recipes: Sat, Jan 8, 2005


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