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Spanish Rice Recipe

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

Donna Sword
Added: Saturday, June 3, 2006


1/4 c. salad oil
2 cloves garlic, crushed
1/3 c. chopped celery
1 1/2 c. long grain rice
1 No. 2 can (2 1/2 c.) tomatoes
1 6oz. can tomato paste
2 1/2 tsp. salt
1/2 bay leaf
Few grains cayenne pepper
2 c. hot water
1 lb. ground beef
3/4 c. chopped green pepper
1 tsp. chili powder
1 tsp. sugar
1 can condensed beef bouillon

Heat oil in heavy skillet. Add garlic and celery; brown stirring constantly. Mix rice, tomatoes, tomato paste, salt, bay leaf, and cayenne with hot water. Add to garlic and celery in skillet; stir well and cover. Bring to a boil; reduce heat and simmer 10 minutes.

Brown beef and green pepper. Remove from heat. Stir in chili powder, sugar and beef bouillon.

Combine rice and meat mixtures in 3 quart baking dish. Bake at 350 degrees for 35 minutes. Add water or tomato juice if necessary; stir occasionally.




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