Loredo Rice

This rice recipe is one of our favourites as its so easy and flavouful, and a great way of using any leftover vegetables. We eat it as a side dish to many different entrees, but I could quite easily eat it as is.  The directions say to put the egg, carrots, and peas around the rice, but we added it to the rice mixture instead.

The recipe is from "Your Gas Range Cook Book" published by the Home Service Department of the Wyandotte County Gas Company, Kansas in 1940.

1 cup rice

1/4 teaspoon garlic

1 tablespoon onion

2 tablespoons butter

1 cup canned tomatoes.

2 cups soup stock

1 teaspoon salt

4 teaspoon chili powder

2 carrots, cooked.

1 hard-cooked egg

1/4 cup cooked peas

• Wash rice thoroughly until all loose starch is removed. 
• Mince garlic and onion and fry in butter with rice until light brown. 
• Add tomatoes, stock, salt and chili powder. 
• Simmer over low flame about 20 minutes, or until rice is done and liquid has evaporated. 
• Dice carrots, slice egg and use for decoration with peas around the rice.

Your Gas Range Cook Book
Home Service Department of the Wyandotte County Gas Company. Kansas
1940