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Lone Star Spanish Rice

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“This is the spanish rice I grew up eating and I like to serve it with my Creamy Tex Mex Enchiladas. Depending on whether or not you are serving a chicken or beef main dish, coordinate the broth to go along with it. You can also substitute black or kidney beans if you prefer. It comes from a Pace Picante Tex Mex cookbook. Oh so good!”
READY IN:
30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook rice and garlic in oil in a 2 quart saucepan until rice is lightly browned, about 2-3 minutes.
  2. Add broth, cumin, and oregano; bring to a boil.
  3. Reduce heat and cover tightly. Simmer for 20 minutes.
  4. Remove from heat and stir in beans.
  5. Let stand until all liquid is reabsorbed, about 5 minutes.
  6. Stir in salsa and green onions.

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