California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Spanish Rice au Gratin

Boil one cup rice in five cups water, add a button of garlic, teaspoon salt; when done remove garlic. Drain any water and put in baking vessel alternate layers of rice, Spanish sauce and cheese, topping with sauce and cheese on top. Bake until hot through and cheese a rich brown.