Spanish Rice

Ingredients

2 cups uncooked long grain rice
1/4 cup Roberts Butter
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons chopped green pepper
2 cups canned tomatoes, drained
3-3 1/4 cups hot chicken broth
salt and pepper

Preparation

Saute rice in butter until thoroughly coated; mix in onion, garlic and green pepper; saute until onion is transparent. Continue cooking, stirring, allowing rice to brown evenly. Add tomatoes, chicken broth and seasonings; bring to a boil. Reduce heat, cover and simmer over low heat for 20 minutes.

Yield: 10 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.