sketch of Bob above the Spanish Green Beans recipe.


2 T. butter or margarine
2 onions, chopped
1/2 c. rice
1 (1 lb.) can tomatoes and juice
1/8 t. black pepper
1 (151/2 oz.) can cut green beans
1 t. salt (optional)
dash of Tobasco sauce or to taste
1/3 c. water

Cook rice according to package directions. Set aside. Melt butter in a 2-quart-size sauce pan; add onions and cook until soft. Cut up tomatoes and pour into the onions. Add green beans, pepper, salt, Tobasco sauce and water. Cover and simmer until green beans are tender (about 5 minutes). If recipe is too dry, add more water. Add the cooked rice, mix and cook about 5 more minutes or until Green Beans are hot and bubbly.

Spanish Green Beans recipe is published in our March, 1993 Menu Minder.