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MEXICAN RICE/SPANISH RICE Recipe

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This recipe for MEXICAN RICE/SPANISH RICE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
MEXICAN RICE
Fry ground beef with chopped onion. Add 8 oz. can of tomato sauce, one chicken bouillon cube, 1-1/2 c. salsa. Serve over rice and top with cheese, lettuce, green pepper, jalepano peppers, tomatoes, etc. Very good and easy!

SPANISH RICE
2 T. butter
1 large onion, chopped
1 can (14-1/2 oz.) stewed tomatoes
tsp. salt
tsp. dried basil
1 tsp. sugar
c. uncooked rice
Melt butter, add onion and cook over low heat until onion is translucent. Add tomatoes, salt, basil, sugar and rice and mix together. Cover and cook on low for 20 minutes. Stir and test rice for doneness. If necessary, add c. water, stir again cover and cook for 10 more minutes.


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Directions:

 

 

 

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