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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Purée tomatoes, onion, garlic and ½ cup of the stock in an electric blender.
  2. Heat oil in a saucepan and sauté rice until it turns golden.
  3. Add tomato puree, remaining stock, salt and pepper then bring to a boil and lower heat to simmer cover and simmer until most of the liquid has been absorbed approximately 15 minutes.
  4. Mix in peas and continue cooking until all liquid has been absorbed.
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