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Full Online Book HomeLearning KitchenRice - Side - Spanish Rice By Barbca
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Rice - Side -  Spanish Rice By Barbca Post by :bridger Category :Learning Kitchen Author :Unknown Date :March 2012 Read :768

Click below to download : Rice - Side - Spanish Rice By Barbca (Format : PDF)

Rice - Side - Spanish Rice By Barbca

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 salt. Bring to a boil, cover, turn down heat and simmer for about 15 minutes or until the broth is absorbed. Let rest for a few minutes and then fluff with a fork.

You can stir in diced carrots when you add the tomato mixture, as is often done in Mexico and/or add some frozen peas at the resting stage.
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Rice - Side -  Spanish Rice By Cathie7 Rice - Side - Spanish Rice By Cathie7

Rice - Side -  Spanish Rice By Cathie7
2 (8 oz) cans tomato sauce 1/2 cup water 1 small chopped onion 1/2 chopped green pepper 1/4 cup margarine 1/4 tsp. salt 1 tsp. sugar 1 tsp. prepared mustard 1 1/3 cups Minute rice Mix all ingredients except rice in microwavable 2 qt. bowl. Heat about 8-10 min. Remove bowl and stir in rice cover and let stand a few minutes.

Rice - Side -  Spanish Rice By Angel Rice - Side - Spanish Rice By Angel

Rice - Side -  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.