Spanish Rice (Narad)

2 c Long grain white rice

4 c Veg. stock -OR-

4 c Water and 2 veg. bullion

Cubes 1 6-ounce can tomato paste

3 Cloves garlic, minced

2 Onions, chopped

2 Stalks celery, chopped

1 Bell pepper, seeded,

Stemmed, and chopped (that's A capsicum for you folks on The other side of the lake) 2 ts Paprika

3 tb Margarine

1 ts Salt

1/2 ts Basil

1/2 ts Oregano

1/2 ts Chili powder

In a large pot, melt margarine over medium heat. Add onions, garlic, and rice. Stir for about 5 minutes. Add stock, celery, green pepper, tomato paste, and spices. Stir, reduce heat to medium-low, cover, and let cook for 45 minutes to one hour. Stir occasionally, and add some water if needed. Ready when rice is tender. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.