Spanish Rice (1916)

Spanish Rice

Submitted by M.R. Hamilton

1 large cup of stewed tomatoes, 1 small cup rice, 1 large cup chicken broth, soup stock or beef broth, 1 cup small bits of chicken or meat, a bit of onion, salt and pepper, small bits of parsley or celery. Bring liquid to a boil. Add rice and simmer about ½ hour, stirring occasionally. If dry, add more stock. Serve hot. This is a good dish for small left-overs.

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