1923 Ohio Spanish Rice Recipe 🍚

1923 Ohio Spanish Rice Recipe - Old Cookbook Show

SPANISH RICE VEGETABLES
1 large tablespoonful of lard, (½ lard and ½ butter), do not brown; 1 large onion, chopped, cook until clear, do not brown; 1 cup of uncooked rice, cook until looks clear, then add 1 quart of cooked tomatoes, add salt and sugar, cook until rice is well done, season with Gebhart's Eagle Brand chili powder, no doubt other brands just as good.
Can use a
chopped bell pepper instead of chili powder. Have always used uncooked rice, cooked rice is successful and does not take so long to make.-Mrs. F. R. Hall.

I did a lot of research about the history of 'Spanish Rice'... the origins are murky to say the least, with a lot (and I mean A LOT) or 'true fact' origin stories. Many of theses stories claim it was invented in the 1940s in Mexico by Ignacio Anaya at his restaurant - the stories are all similar but OBVIOUSLY wrong since this recipe pre-dates it by at least 20 years.



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