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Old 09-26-2006, 11:54 AM
barbszy's Avatar
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Spanish Rice

as posted by futureteacher in WFD 04/06:

1/2 cup chopped onion
1/4 cup chopped green pepper
1 large clove garlic, minced
2 teaspoons veg. oil
1 cup long-grain rice
1 can (15 oz) diced tomatoes with liquid
1 teaspoon chili powder
1/4 tsp. ground cumin
1/2 tsp. salt
1-1/2 cups beef, chicken or vegetable broth

Saute onion, pepper and garlic in heavy skilled until onion is soft. Add rice to skillet and cook over medium-high heat until rice has browned. Add tomatoes, chili powder, salt, and broth. Bring to a boil; cover, lower heat and simmer until liquid has been absorbed, about 20 minutes.
This recipe says it serves 6, but I'd say 4. It also doubles nicely if you want to make a double batch for a larger group. I tend to play with spices a bit too.
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Last edited by seleach; 12-18-2015 at 12:35 PM.
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Old 12-18-2015, 12:34 PM
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Join Date: Jun 2005
Location: Somewhere over the rainbow
Posts: 14,165
This Recipe Has Won a Chef Guy

Congrats futureteacher!!

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