"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spanish Rice Recipe

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This recipe for Spanish Rice, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Champlin Church
Added: Friday, June 20, 2008


1/4 c. butter
2 cups uncooked instant rice
1 can tomotoes w/ liquid
1 c. boiling water
2 beef bouillon cubes
1 med. onion
1 garlic clove
1 bay leaf
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper

Melt butter. Add rice and stir until brown. Add remaining ingredients and bring to a boil. Reduce heat and cook 10-15 minutes or until liquid is absorbed.
Discard bay leaf.




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