Evening Republican, Volume 15, Number 5, Rensselaer, Jasper County, 6 January 1911 — Spanish Rice. [ARTICLE]

Spanish Rice.

This is also a good way of using sweet green peppers. Cook a cupful of rice in two quarts of boiling water, slightly salted. Let It boil fast twenty minutes, or until, by testing a grain, you find it tender, but not broken. Drain off every drop of water through the eolander and set this, with the rice in it within an open oven to dry off for a minute. Turn into a hot, deep dlßh and pour over it this sauce: Seed and scald three peppers; when cold, mince fine and stir into two tablespoonfuls of butter, heated to hissing in a frying pan. Shake over the fire to heat the peppers and pour upon the rice. With a silver fork open the mounded rice slightly to let the sauce in, and serve.