Spanish rice plea draws two recipes

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Mary Ann Kovats shares this Spanish rice recipe in response to Mary Ann Walter’s request.

“Since I’ve never dined at TaMolly’s or El Parian, I can’t say that this Spanish rice is what Mary Ann Walters is looking for, but I’ve been using this recipe for 15 years, and it’s the best Spanish rice I’ve ever tasted,” Kovats writes.

Spanish Rice 2 tablespoons bacon grease 3 to 4 tablespoons chopped

onion 2 tablespoons chopped red

bell pepper Slightly heaping ¾ cup instant

rice 1 cup boiling hot water 1 (8-ounce) can tomato sauce Salt and pepper to taste ½ chopped fresh jalapeno

pepper, seeds removed Melt bacon grease in a medium pot and saute onion, bell pepper and uncooked rice until golden brown, stirring constantly. (This will take awhile, but it’s necessary so that the rice doesn’t become gummy. Don’t cook on heat that’s too high, as the hot oil with the rice may splatter at times.)After the rice has turned golden brown, remove from heat and let cool for a minute or so. Then slowly add the boiling water. Next, add the tomato sauce, salt, pepper and jalapeno pepper.

At this point, it will look like there’s too much liquid, but don’t worry. Return the pot to heat, and bring to a boil. Simmer, stirring every so often, until all of the liquid is incorporated. It will take a while to incorporate all the liquid into the rice. Don’t overcook getting rid of all the liquid. Serve hot.

Makes about 4 servings.

Tilla Miller shares this recipe, which she has been using since the late 1960s.

Spanish Rice ¼ cup vegetable oil 1 cup uncooked rice ½ cup finely chopped onion 1 (8-ounce) can tomato sauce2 cups water 1 ½ teaspoons salt 1 teaspoon sugar ½ teaspoon chili powder, or

to taste ½ cup finely chopped green

pepper ½ cup diced celery Heat oil in heavy 10-inch fry pan.

Add rice; cook, stirring over medium heat until golden in color. Add onion; cook 1 minute. Add tomato sauce, water, seasonings, green pepper and celery. Cover; cook over low heat 25 minutes or longer if necessary, until rice is tender. Stir occasionally.

Makes 6 servings.

“Jgjack” shares this recipe via e-mail.

“With the Vidalia onion season under way, this is a good recipe given to me from my mother about 30 years ago,” writes Jgjack.

Vidalia Onion Pie 2 cups crushed saltine

crackers (about 20 crackers) ¼ cup butter, melted 2 cups thinly sliced Vidalia

onions 2 tablespoons olive oil 2 eggs ¾ cup skim milk ½ cup grated cheese ¼ teaspoons ground black

pepperHeat oven to 350 degrees.

Mix crushed crackers and butter together and press into the bottom of an 8-inch pie plate pan; set aside.

In a large skillet, saute the onions in the olive oil until the onions are translucent and slightly browned on some of the edges. Arrange onions over cracker mixture.

In a bowl, whisk together the eggs, milk, cheese and pepper. Pour over onions and bake 25 to 30 minutes. Serve warm or chilled.

REQUEST

Green salsa like that served at Cotijas in Little Rock for Pat Harrelson.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail: [email protected] Please include a daytime phone number.