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“I can't get enough of this Spanish rice. I recommend playing with the spices to get it right for your taste.”
READY IN:
30mins
SERVES:
5
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, heat oil. Add onion and garlic. Saute until translucent. Add rice and cook until rice gets a little color (very light brown). Add chicken stock, chopped tomatoes, cans of chilies, chili powder and salt. Cover and bring to a light boil. Reduce heat and cook about 15-20 until water is absorbed and rice is soft. Stir to fluff.

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