Evening Republican, Volume 59, Number 64, Rensselaer, Jasper County, 6 April 1917 — Spanish Rice. [ARTICLE]

Spanish Rice.

One cupful white or brown rice, four large ripe tomatoes or one-half can tomatoes, four teaspoonfuls oil, level, two tablespoonfuls sugar, two teaspoonfuls salt, one-half teaspoonful paprika, one-fourth teaspoonful white pepper or a little cayenne, two green peppers, one medium-sized onion, sliced, bit of bay leaf, ground thyme. Heat the Oil in a heavy frying pan, and in it delicately brown the peppen and the onlons. —Remove and brown the rice, which has been looked over, but not washed. Add all other Ingredients. and let simmer on the back of the stove until soft (threequarters to one hour) ; add boiling water as the rice swells. Brown rice will inquire a little longer cooking. The green peppers may be omitted. —From Weekly Unity.