Recipe: Spanish Rice Stuffing (1957)

SPANISH RICE STUFFING

1 cup raw rice, cooked
3 tablespoons olive oil
2 large onions, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 (3 ounce) can chopped mushrooms, drained
1 pimento, diced
1 (1 pound) can tomatoes
1 egg, beaten
1 teaspoon salt
2 teaspoons seasoning salt
1/2 teaspoon monosodium glutamate (MSG) (optional)
1/8 teaspoon pepper

Mix all ingredients thoroughly.

Use as stuffing for veal, pork, or lamb.

Makes about 6 cups
From: Recipelink.com
Source: Magazine pullout: Stuffings, The Collector's Cookbook #10, Woman's Day magazine, November 1957