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Full Online Book HomeLearning KitchenMexican And Hispanic - Rice - Spanish Rice By Angel
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Mexican And Hispanic - Rice -  Spanish Rice By Angel Post by :Stephania Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3428

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Mexican And Hispanic - Rice - Spanish Rice By Angel

1 stick margarine
1 1/2 c. white rice
1 tsp. salt
1 tsp. garlic salt
1/2 small onion, chopped
1 can Ro-Tel tomatoes or stewed tomatoes with green chilies
2 c. water


Brown rice in large skillet in melted stick of margarine. Add chopped onion, salt and garlic salt. Mash up
tomatoes and add them with 2 cups water to rice. Bring to boil and simmer on low heat, about 20 minutes or until moisture is absorbed. Serve with enchiladas and pinto beans. Serves 4.
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2 Tablespoons vegetable oil 1 1/2 cups rice 1 (15-oz.) can tomatoes or 1 lb. fresh tomatoes roasted and peeled. 1/2 small white onion, diced 2 cloves garlic 1 3/4 cups chicken broth. (Canned is fine.) Salt, about 1 tsp. depending on your broth Pinch of Oregano leaves (optional) Cook rice in the oil, stirring until it begins to get chalky looking but don't brown it. Blend tomatoes, onion and garlic in blender to a puree. Pour over the hot rice and stir. Turn down heat and let cook until it begins to dry out. Then stir in chicken broth and
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1/2 lb. Chorizo sausage -- casing removed 2 ribs celery with leaves, chopped 1/4 small onion -- finely chopped 2 large cloves garlic -- coarsely chopped 1/4 cup olive oil 2 cups Arborio rice 1/2 cup dry white wine 5 cups vegetable stock 1/2 tsp. salt 6 sun-dried tomato halves -- cut in thin slivers Place Chorizo, onion, celery ribs, garlic, and oil in a large bowl and microwave, uncovered, on high for 3 minutes, or until vegetables soften and Chorizo firms. Crumble sausage with a fork, then stir in rice. Microwave, uncovered, on high for 3 minutes, or
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