*  Exported from  MasterCook  *

                            Spanish Rice Pilaf

Recipe By     : Joseph Schmuck
Serving Size  : 10   Preparation Time :0:45
Categories    : Pilafs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  lg            yellow onion -- diced fine
   3      cl            Garlic -- minced
   2      c             Rice
   1      c             V-8® vegetable juice
   1                    Can crushed tomatoes
   1      c             Water
     3/4  ts            Ground cumin
     1/2  ts            Ground coriander
     1/4  ts            White pepper
   2      tb            Chicken base* -- or
   1                    Chicken bouillon cube
     1/2  c             Butter

Sautee onion in a little oil until clear. Add garlic, and sautee
until fragrant. Add rice, and sautee until a nutty smells develops, 2
to 3 minutes. Pour in V-8 juice, tomatoes, and water. Add cumin,
coriander, white pepper, salt, and chicken base or boullion. Bring to
a boil.

At this time I usually cover the pot, and throw it in the oven for
about 25 minutes. This almost gaurantees that you won't scorch or
burn it; however, you can cook it own the stove top. Just turn the
flame or element to a low temperature, and watch the rice closely.

When water is gone and rice is firm not mushy, remove from heat
source. Add butter to top. After butter has melted, gently fold rice
to evenly distribute the butter.

Adjust the salt content to your liking.

Notes:

Chicken base is a paste that is a concentrated form of chicken stock.
Chicken base can be found at Sam's Club and a few larger chains of
grocery stores on the soup aisle.


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