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Mexican / Spanish Rice Recipe

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This recipe for Mexican / Spanish Rice, by , is from Cooking with Carol, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elva Martinez


1 Chicken
2 cloves of garlic or 1 teaspoon of granulated garlic
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon salt
1 can diced tomatoes or some tomato sauce
1 1/2 cups long grain white rice

Chopped bell pepper
Diced potatoes

Boil Chicken
(plan to use the chicken broth from that chicken, along with cooked chicken Yum!)

When cooked shred or cut into pieces- however you want it in the rice

In big frying pan heat up about 3-4 tablespoons of oil on medium heat
Add long grain rice
Stir rice constantly until lightly browned

Add the canned tomatoes 1/2 or whole can, the spices, add the broth enough to cover the rice about 1 1/2 inches above the rice.

Stir in shredded chicken, or whole pieces

Add optional bell peppers or potatoes

Bring to boil and reduce heat to low. cover with lid a little open so it doesn't over boil

Cook for 20 minutes or until rice is cooked. If needed add more broth, water or salt.




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