"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Ed's Spanish Rice (for 20) Recipe

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This recipe for Ed's Spanish Rice (for 20), by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ed Rodrigues
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs long grain rice
1 medium brown onion chopped
1 can diced tomatoes
1 small can tomato sauce
2 level tsp. garlic granules
2 tsp.chili powder
1 tsp. black pepper
2 T ground cumin
cooking oil
salt to taste

Directions:
Directions:
Brown raw rice in pan until slightly brown. Add onions. Continue to cook for 1 minute. Add 2 cups of water for every 1 cup of rice. Add tomatoes, tomato sauce, and spices. Cook until all moisture is absorbed or put in large oven-proof pan and bake at 350 degrees for 30 minutes. You can use chicken broth instead of water if you omit the salt.

Number Of Servings:
Number Of Servings:
20+

 

 

 

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