Microwave Spanish Rice

Brenda Pace, R.B.S.

  • 1 1/2 cup water
  • 1 (16 oz) can tomatoes, chopped
  • 1 (6 oz) can tomato paste
  • 1/4 cup finely chopped onion
  • 1 tsp sugar
  • 1 tsp salt
  • 1/4 cup chopped celery
  • 1/2 tsp oregano
  • 1 clove garlic, minced
  • 2/3 cup long grained rice

In 2 quart micro proof casserole, combine all ingredients, except rice. Cook, covered on HIGH (maximum power) 5 minutes, or until boiling. Stir in rice. Cook, covered, on 50 (SIMMER) 30 – 35 minutes, or until rice is tender. Let stand, covered, 5 minutes before serving.

Makes 6 – 8 servings. Total cooking time is 35 to 40 minutes.





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