Ingredients
- 1 tbsp whole mixed pickling spices
- 4 cups chicken broth
- 1 cup tomato sauce
- 1 tsp salt
- ½ tsp cayenne
- 2 cups rice
- 1 tbsp oil
- 1 tbsp soft butter
- ½ cup Italian tomatoes, sliced into small wedges (if Italian tomatoes are not available, use peeled fresh tomatoes, seasoned with a little salt and pepper)
- ½ cup chopped green pepper
Make it step by step
- Wrap pickling spices in cheesecloth and tie securely.
- Mix chicken broth, tomato sauce, salt, cayenne and pickling spices in large pan.
- Bring to boil.
- Reduce heat; simmer 10 minutes.
- Saute rice in hot oil in skillet until boiling.
- Reduce heat.
- Simmer 10 minutes.
- Saute rice in hot oil in skillet until coated and light beige.
- Add to broth mixture.
- Bring to boil.
- Cover.
- Lower heat and simmer 25 minutes or until rice is tender.
- Leave rice covered.
- Don't remove lid, until ready to serve.
- If anybody is really late, and you have held rice longer than 1 hour, turn heat to low, set rice over asbestos pad or larger skillet filled with hot water and heat through.
- Don't let it burn.
- Remove spice bag.
- Add 1 tbsp Soft butter.
- Sprinkle cold tomatoes and peppers over all.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.