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. Reduce heat to “simmer” for 10 minutes.
3. Sauté rice in hot oil in skillet or another wok at 325 until lightly browned.
4. Add to stock mixture. Bring to boil at 225; 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.