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Spanish Rice

Posted By GKC On June 19, 2011 @ 1:57 am In Recipes of the Week,Weekly Recipes | 1 Comment

This works nicely alongside the Chicken Enchiladas.
4 tablespoons oil
2 cups uncooked rice
1 onion, chopped
1 red pepper, chopped
3-3/4 cups water
2 (10 can) cans diced tomatoes and green chiles or stewed tomatoes
2 tablespoons chili powder

In a medium-sized Dutch oven, heat oil over medium heat. Sauté onions and bell pepper for about 5 minutes. Add rice and sauté for 2 to 3 minutes. Add water, tomatoes and chili powder. Bring to a boil. Reduce heat; cover and simmer for about ½ hour or until rice is soft and water is absorbed.

In the mood for another kosher Mexican dish [1]? Try these short ribs [2] or this fish dish [3].


Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com

URL to article: http://www.gourmetkoshercooking.com/2011/06/spanish-rice/

URLs in this post:

[1] Mexican dish: http://www.gourmetkoshercooking.com/2011/06/easy-chicken-enchiladas/

[2] short ribs: http://www.gourmetkoshercooking.com/2010/10/mexican-short-ribs/

[3] fish dish: http://www.gourmetkoshercooking.com/2010/07/mexican-halibut/

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