MEXICAN TOMATO-FLAVORED RICE RECIPE | ALLRECIPES
This recipe makes nice fluffy rice every time with great taste. It was given to me by my grandmother!
Provided by Luis-Christine Poncio
Categories Rice Side Dishes
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over medium heat. Fry rice in hot oil until golden brown, 2 to 3 minutes. Stream water into the saucepan while stirring the rice; season with tomato powder, onion powder, and garlic powder and stir.
- Bring the mixture to a boil and cook at a boil for 2 minutes. Reduce heat to low, place a cover on the saucepan, and cook until the moisture is mostly absorbed by the rice, about 15 minutes. Remove saucepan from heat and let sit covered to let last moisture be absorbed into rice, about 5 minutes more.
Nutrition Facts : Calories 240.4 calories, CarbohydrateContent 39.7 g, FatContent 7.1 g, FiberContent 1.1 g, ProteinContent 3.8 g, SaturatedFatContent 1.2 g, SodiumContent 10.7 mg, SugarContent 0.4 g
CANNED TOMATO SOUP RECIPE | ALLRECIPES
The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.
Provided by jennyrose81
Categories Tomato Soup
Total Time 13 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 32 servings
Number Of Ingredients 9
Steps:
- Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
- Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.
Nutrition Facts : Calories 125.4 calories, CarbohydrateContent 17.2 g, CholesterolContent 15.3 mg, FatContent 6.1 g, FiberContent 2.4 g, ProteinContent 2.1 g, SaturatedFatContent 3.7 g, SodiumContent 104.1 mg, SugarContent 11.4 g
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