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American, Spanish
Spanish Rice Recipe-1669

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Yield: 4 servings


  • 1 large yellow onion, peeled and minced
  • 2 tablespoons cooking oil
  • 1 small sweet green pepper, cored, seeded, and minced
  • ½ cup uncooked rice
  • ¼ teaspoon chili powder
  • 1 (1-pound) can tomatoes (do not drain)
  • ½ cup water
  • 1 bay leaf, crumbled
  • ¾ teaspoon salt
  • 1/8 teaspoon pepper
  • ¼ teaspoon sugar


Sauté onion in oil in a heavy saucepan over moderate heat 5-8 minutes until limp. Add green pepper and stir-fry 5 minutes. Stir in rice and chili powder and brown rice lightly. Add remaining ingredients, chopping up tomatoes, cover, and simmer 20 minutes. Uncover and cook 5 minutes longer.


Baked Spanish Rice with Cheese: Brown vegetables and rice in a flameproof casserole, add remaining ingredients and ½ cup grated sharp Cheddar cheese. Mix lightly, cover, and bake ½ hour at 350°F.; uncover and bake 5 minutes longer. Serve as a main dish.

© 1975, 1985 Doubleday/Bantam Doubleday Dell Publishing, Inc.

Nutritional Information

Nutritional information is provided by the author.

Per serving: 195 C, 0 mg CH, 570 mg S*.


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