Spanish Rice

    4 cups chicken stock
    1 cup tomato sauce
    1 teaspoon salt
    1 tablespoon whole pickling spice
    2 cups long grain rice
    2 tablespoons oil
    Chopped fresh tomato
    Chopped fresh green pepper

  1. Mix first 3 ingredients in wok.
  2. Place pickling spice in cheesecloth bag; add to wok. Bring to boil 225°F. Reduce heat to “simmer” for 10 minutes.
  3. Sauté rice in hot oil in skillet or another wok at 325°F until lightly browned.
  4. Add to stock mixture. Bring to boil at 225°F; cover; reduce to “simmer” for about 25 minutes or until rice is tender.
  5. Remove spice bag. Serve immediately garnished with chopped tomato and pepper.

    Makes 6 to 8 servings.