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

Spanish Rice Recipe

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This recipe for Spanish Rice, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eric Taylor
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 cup rice
1/2 onion diced
3-4 garlic cloves diced
oil
2 cups water/salsa (chicken broth)
1 onion quartered into 4 pieces.
fresh tomato cut into large pieces.

Directions:
Directions:
Heat oil in pan (med to med-high). Fry garlic to slightly brown. Add onion and cook until it begins to look transparent. Add rice and fry until slightly brown.
Stir in water and salsa. The amount of salsa depends on how spicy you want it too be. I use about 1/2 to 3/4 cup of salsa. If available, I will flavor the water with chicken broth.
Place onion and tomatoes on top and cover and simmer until the rice is done.

Personal Notes:
Personal Notes:
Have everything cut up and ready to go before you start. this is due to the fact you will need to be constantly stirring while it is being cooked and do not have the time to do other things to keep it from burning.

 

 

 

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