Simple Spanish rice from Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (page 153) by Moosewood Collective

  • tomatoes
  • rice
  • Show all ingredients...
  • Serves : 4 1/2 cups

  • EYB Comments

    Recipe is found in Note from "Stuffed cabbage (Repollo relleno)."

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stuffed cabbage (Repollo relleno)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe is found in Note from "Stuffed cabbage (Repollo relleno)."

  • Meags on September 20, 2023

    Wow! For such a simple recipe, this is some of the best Spanish rice I've ever made! I sauteed some red onion and garlic in lime olive oil. The added the quartered cherry tomatoes and let it cook until nice and liquidy. Then added in the quartered Manzanilla olives, added in the rice, then added black pepper, chili powder, and smoked paprika. Heated through. Amazing!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.