Company Spanish Rice..

Im loving using my vintage cookery books... and there are a list of recipes I want to try. This one from my 1953 Better Homes and Gardens New Cookbook was a must as. I must admit.. I have been using the package type... and to be honest for some reason.. it was turning out sticky and mushy. 

This recipe however turned out practically perfect... and Hubby loved it... He even said it was better than his moms...a compliment indeed!

Now here's a confession. The recipe called for 2 1/2 teapoons of salt..which..seeing as we dont use a lot of salt.. I thought was a bit much. So I used just one teaspoon... and ended up having to add a little more to the plate. That was no biggie though... as its easy to add salt...than take it away. Oh...and I used olive oil instead of salad oil

It was a big dish full... but I gave some to hubby to take for his lunch at work the following day.. and froze the rest to stuff peppers with next week

Company Spanish Rice..

1/4 cup salad oil
2 cloves garlic, crushed
1/4 cup chopped celery
1 1/2 cups long grain rice
2 1/2 cups tinned tomatoes
1 6oz can or 2/3 cup tomato paste
2 1/2 teaspoons salt
1/2 bay leaf
Few grains cayenne pepper
2 cups hot water
1 pound ground beef
3/4 cup chopped green pepper
1 teaspoon chili powder
1 teaspoon sugar
1 10 1/2 or 11 ounce can condensed beef bouillon

• Heat oil in heavy skillet. 
• Add garlic and celery; brown, stirring constantly. 
• Mix rice, tomatoes, tomato paste, salt, bay leaf, and cayenne with hot water. 
• Add to garlic and celery in skillet; stir well and cover.
• Bring to boil; reduce heat and simmer 10 minutes. 
  
• Brown beef and green pepper. 
• Remove from heat. 
• Stir in chili powder, sugar, and beef bouillon. 
• Combine rice and meat mixtures in 3-quart baking dish. 

• Bake in moderate oven (350 F or 176 C) 35 minutes 
• Add water or tomato juice if necessary; stir occasionally

Makes 8 to 10 servings.

Love and Hugs

Phoebe x