Spanish Rice – Vintage Recipe (fail!)

by Erin, The $5 Dinner Mom on February 18, 2011

The Spanish Stew the other night was a hit.

This Spanish Rice…not so much!  Maybe it would have been tastier if I’d have used green olives instead of black olives.

I know I just said I don’t share nasty recipes, but in the name of “It’s Vintage Recipe Week,” I’m sharing the experience!

If anything…

…this recipe is a hoot!

We’ll just leave it at that!!!

Have a lovely weekend y’all!

{ 10 comments… read them below or add one }

Heidi February 18, 2011 at 7:31 pm

That’s funny. Does it say that it makes 2 1/2 GALLONS???? How do you make gallons of meatballs? :)

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Dani February 18, 2011 at 7:33 pm

I’m lol at the 25 cents of rice – that’s probably why it makes 2 1/2 gallons lol

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Wendy February 18, 2011 at 8:02 pm

Wow! Love the precise measurements! :) After you ground the meat into meatballs….what should you do with the other ingredients?? haha! :) Thanks for sharing!!! :)

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Diane Gollehon February 18, 2011 at 8:24 pm

Ha ha! I really did laugh out loud when I read this!! :-D

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ginger71 February 18, 2011 at 9:42 pm

IF this recipe is from the 1940’s, THEN “25 cents” worth of rice was about 1 pound of regular long grain rice. The olive amount would have been a regular sized can (12 -14 oz.?).
Another name for this dish would have been Porcupine Meatballs. It sounds weird, but actually, with a brown gravy for sauce, is not too shabby.
Just don’t use green olives, please. ick.

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ginger71 February 18, 2011 at 9:45 pm

I should have mentioned that all of the ingredients would have been mixed up together to make porcupine meatballs. sorry.

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Betsy February 19, 2011 at 3:27 pm

We make Spanish rice similarly, and it’s a hit here. I don’t make meatballs, just brown the beef. And, I add onions and garlic, as well as tomatoes, to the rice. Sometimes spinach, too. Top with cheese, salsa, sour cream, crushed chips. Basically any taco toppings.

Sorry that this one didn’t work for your family!

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Allie Zirkle February 20, 2011 at 10:18 pm

This post cracks me up. I’m 29 and grew up in southern California. These ingredients make 2 recipes- Spanish rice & porcupine meatballs.

Spanish rice- sauté the rice until golden & in a separate skillet, brown the meat. Mix together, add the tomatoes and sliced olives and simmer until rice is cooked through. You’d need to adjust the liquid as I’m not sure there’s enough to cook the rice

Porcupine meatballs- mix the rice and meat together making 1″ meatballs. Cover in tomatoes and sauce and simmer until cooked through. I can’t picture black olives in that dish. Also, we always used instant rice and v8 lol

Good luck! Allie

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Erroll F. Brosnan February 22, 2011 at 10:17 pm

In its intricacy, this recipe deserves further examination.
Appreciation wouldn’t be a bad thing either

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Kelly W. March 9, 2011 at 3:53 pm

Well, at least it looks pretty:-)

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