"The belly rules the mind."--Spanish Proverb

Spanish Rice Recipe

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This recipe for Spanish Rice, by , is from Anna Wilson Ball, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Better Homes & Gardens
Added: Friday, March 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 2 to 3 lb. chicken
1/3 c. cooking oil
1 medium onion
1 clove garlic minced
3 1/2 to 4 cups canned tomatoes
1 c. rice
1 tsp. salt
1 green pepper
1 tsp. paprika

Directions:
Directions:
Cut chicken in serving pieces. Dip in flour seasoned with salt, pepper, & paprika. Cook in hot fat until brown. Arrange in greased 3 qt. casserole. Cook the chopped onion and minced garlic in remaining fat until soft. Add to chicken. Add the tomatoes and salt. Cover tightly. Bake in moderate oven 350 F. for 1 1/2 hours. Add green pepper sliced last 20 minutes.

Number Of Servings:
Number Of Servings:
4 to 6 Servings

 

 

 

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