From: “Miss Fluffy’s Rice Cook Book”Published By: Rice Council for Market Development (early to mid 60’s?)(It’s actually more of a pamphlet than book and there is no further publishing data listed.)Received: Compliments of DELTA RICE“Spanish Rice Au Gratin” (This has been a family favourite for years. I recommend it.) This is the complete recipe as it appears in the book.1/2 cup uncooked rice1 cup water1/2 cup chopped onions1/3 cup chopped green peppers1/2 cup chopped celery1 1/2 tablespoons butter or margarine1 cup tomatoes (stewed or canned) 1/2 teaspoon salt1/2 teaspoon monosodium glutamate 1 teaspoon sugar1 teaspoon chili powder1/2 teaspoon Worcestershire sauce1 cup grated cheddar cheeseCombine rice, water, and salt. Bring to boil. Stir; cover and reduce heat. Simmer for 14 minutes.Meanwhile, cook onions, green pepper, and celery in butter. Add tomatoes, salt, monosodium glutamate, sugar, chili powder, and Worcestershire sauce.Add cooked rice and simmer until thick. Pour into a buttered casserole and top with cheese. Place under broiler and melt. Serves 6.Notes from me:The monosodium glutamate is strictly optional. My mother always distrusted it, and so we never had it.The dish is tasty enough without it.Use the mildest chili powder you can find, or you’ll destroy the subtle flavours because your tongue is burned.(or cut it down to 1/2 teaspoon)From experience: 1) Cook the rice at a simmer for 20 minutes in at least 3 cups of water. Drain the excess water off before adding the rice to the other ingredients. 2) Cook the onions, celery, and green pepper until soft so their flavours spread throughout the dish when they’re mixed with the rice.