*  Exported from  MasterCook  *

                           Karen's Spanish rice

Recipe By     : Karen 
Serving Size  : 8    Preparation Time :0:00
Categories    : Ethnic                           Mexican
                Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      28 oz. can    tomatoes
   1      cup           onion -- chopped
   1      lrg. clove    garlic
     1/2  teaspoon      ground cumin
     1/4  teaspoon      pepper
     1/4  cup           vegetable oil
   2      cups          long grain or converted rice -- uncooked
   3 1/4  cups          chicken broth
     1/4  cup           fresh parsley -- chopped

Put tomatoes, onion, garlic, cumin and pepper in blender or food processor.
Process until smooth. Heat oil in large heavy skillet, (not one with a non
stick interior.) over medium heat. Add rice stir quickly to coat with oil.
Cook, stirring often, 7 to 10 minutes until rice is browned. Stir in tomato
mixture, broth and salt. Cover and bring to a boil, reduce heat simmer 20
minutes. Sprinkle with parsley. Cover and simmer 10 minutes longer or until
all the liquid is absorbed. Let stand 5 minutes before serving.



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