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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.
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URL to article: http://www.gourmetkoshercooking.com/2011/06/spanish-rice/
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 Mexican dish: http://www.gourmetkoshercooking.com/2011/06/easy-chicken-enchiladas/
 short ribs: http://www.gourmetkoshercooking.com/2010/10/mexican-short-ribs/
 fish dish: http://www.gourmetkoshercooking.com/2010/07/mexican-halibut/
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