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Spanish Rice

You'll need: Large pot with a lid. Adapted for home kitchens by Halite from the U.S. War Department's Army Recipes (TM 10-412, 1946): scaled down from 100 servings, 1946 ingredients swapped for ones sold today, and the method rewritten. The recipe as printed is the Original version in this recipe's history.

6 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 518g (3 cups) Tomatoes
  • 681ml (3 cups) Water
  • 82g (½ cup) Onions, chopped
  • 54g (2 oz) Peppers, green, chopped
  • 14g (2 ¼ tsp) Salt
  • 0.43g (⅛ tsp) Pepper
  • 327g (1 ¾ cups) Rice, uncooked
  • 245g (8 ¾ oz) Cheese, shredded

Instructions

  1. 1

    Combine the tomatoes, water, onions, peppers, salt, and pepper in the pot; heat to boiling.

  2. 2

    Wash the rice; drain thoroughly.

  3. 3

    Add the rice to the tomato mixture. Cover and heat to boiling, then reduce the heat and simmer until the rice is tender, stirring frequently.

  4. 4

    Remove from the heat and add the cheese. Stir until melted.

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Spanish Rice

100 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 4 No. 10 cans Tomatoes
  • 3 gallons (12 No. 56 dippers) Water
  • 3 pounds (3 No. 56 dippers) Onions, chopped
  • 2 pounds (2 No. 56 dippers) Peppers, green, chopped
  • 8 ounces (⅙ mess kit cup) Salt
  • ¼ ounce (1 mess kit spoon) Pepper
  • 12 pounds (6 No. 56 dippers) Rice, uncooked
  • 9 pounds (9 No. 56 dippers) Cheese, shredded

Instructions

  1. 1

    Combine tomatoes, water, onions, peppers, salt, and pepper; heat to boiling point.

  2. 2

    Wash rice ; drain thoroughly.

  3. 3

    Add rice to tomato mixture. Cover and heat to boiling point ; reduce heat and simmer until rice is tender, stirring frequently.

  4. 4

    Remove from heat ; add cheese. Stir until cheese is melted. SECTION xn MEAT SECTION xn MEAT

Typed from the page scan above. If the two disagree, go with the scan.

What we changed

  • Cut from the book’s 100 servings to 6 servings.
  • Scaled 8 amounts and rounded each to a kitchen measure, like ½ cup.
  • Fixed 1 fraction the scan of the 1946 page misread.
  • AI rewrote the method for a home kitchen. Tap As printed at the top to compare.

Taken from the log we keep of every edit to this recipe. We left out the line-by-line unit conversions.

Where this recipe comes from

It’s from Army Recipes (TM 10-412), the cookbook the U.S. War Department printed in 1946 for Army mess halls. As a U.S. government work, it’s in the public domain.

See the scanned book →

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