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Poohrona's Spanish Rice

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“This is my personal recipe I make for when I cook Tex-Mex for family and friends. It is great! I prefer brown rice to white for health reasons but white rice can be used. Brown rice tends to be firmer and harder to get done so with brown rice you want to let it sit longer to absorb the liquid or you will get hard rice.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil and butter over medium heat in a 10-12" skillet.
  2. Add onion, tomato,jalapeno, garlic and bell pepper and saute until vegetables are tender. (do not brown).
  3. In a sauce pot, heat broth and tomato sauce to boiling and set aside.
  4. Add rice and saute for 2-3 minutes.
  5. Pour tomato/broth mixture into rice and bring to boil.
  6. Cover and reduce heat to low and let cook for 20-30 minutes or until rice has absorbed all the liquid and is tender.

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