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Spanish Rice Recipe

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

Contributor:  
Contributor:  

Added: Sunday, October 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups long-grained rice (you can use white or brown)
1 large onion, chopped
1 clove garlic, minced or pressed
1 T oil
1 10 3/4 oz. can condensed chicken broth
1 8 oz. can tomato sauce
1/4 tsp. pepper

Directions:
Directions:
Put oil in a 10" skillet on medium high heat. Cook rice, onion and garlic uncovered in hot oil for 5 - 7 minutes, stirring frequently until rice turns golden brown. Carefully add broth, 1 broth can of water, tomato sauce and pepper. If you are using brown rice, add an additional can and a half of water. Bring to a boil. Cover and bake 35 minutes or until rice is tender and liquid is absorbed. If you are using brown rice, increase the baking time to 50 minutes.

Personal Notes:
Personal Notes:
If you do not have a skillet that is oven safe, transfer rice into casserole dish and cover right before placing in oven.

 

 

 

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