"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spanish Rice Soup Recipe

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

Contributor:  
Contributor:  
Jo Ann Malzi
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef or ground pork
4 c. water
1 (28 oz.) can tomatoes, cut up
1 c. chopped celery
1/2 c. long grain rice
1/4 c. chopped green pepper
1 (1 1/4 oz.) envelope regular onion soup mix
1 T. instant beef bouillon granules
1/2 tsp. salt
1/2 tsp. dried basil, crushed
several dashes bottled hot pepper sauce

Directions:
Directions:
In large saucepan or Dutch oven cook ground meat till browned. Drain off fat. Stir in water, undrained tomatoes, celery, uncooked rice, green pepper, soup mix. bouillon granules, salt, basil and hot pepper sauce. Bring to boiling. Reduce heat; cover and simmer about 20 min. or till rice is tender, stirring occasionally. Or use a crock pot, put on low, and let it cook all day.

Number Of Servings:
Number Of Servings:
6

 

 

 

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