Spanish Rice El Dorado

Description
Spanish rice with Italian tomatoes and American pickling spices shows you how homogeneous we've really become. This dish is really a treat. Serve it all by itself for a vegetarian main dish, as can be done with many hearty rice dishes.
 * From Dinah's Kitchen
 * Contributed by Catsrecipes Y-Group
 * Source: My old recipes
 * Serves 6 to 8

Ingredients

 * 1 tbsp whole mixed pickling spices
 * 4 cups chicken broth
 * 1 cup tomato sauce
 * 1 tsp salt
 * ½ tsp cayenne
 * 2 cups rice
 * 1 tbsp oil
 * 1 tbsp soft butter
 * ½ cup Italian tomatoes, sliced into small wedges (if Italian tomatoes are not available, use peeled fresh tomatoes, seasoned with a little salt and pepper)
 * ½ cup chopped green pepper

Directions

 * 1) Wrap pickling spices in cheesecloth and tie securely.
 * 2) Mix chicken broth, tomato sauce, salt, cayenne and pickling spices in large pan.
 * 3) Bring to boil.
 * 4) Reduce heat; simmer 10 minutes.
 * 5) Saute rice in hot oil in skillet until boiling.
 * 6) Reduce heat.
 * 7) Simmer 10 minutes.
 * 8) Saute rice in hot oil in skillet until coated and light beige.
 * 9) Add to broth mixture.
 * 10) Bring to boil.
 * 11) Cover.
 * 12) Lower heat and simmer 25 minutes or until rice is tender.
 * 13) Leave rice covered.
 * 14) Don't remove lid, until ready to serve.
 * 15) If anybody is really late, and you have held rice longer than 1 hour, turn heat to low, set rice over asbestos pad or larger skillet filled with hot water and heat through.
 * 16) Don't let it burn.
 * 17) Remove spice bag.
 * 18) Add 1 tbsp Soft butter.
 * 19) Sprinkle cold tomatoes and peppers over all.