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    You are in: Home / Recipes / New Mexico Spanish Rice Recipe
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    New Mexico Spanish Rice

    New Mexico Spanish Rice. Photo by QueenBee49444

    1/1 Photo of New Mexico Spanish Rice

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Darkhunter's Note:

    This is a recipe from our Sunday supplement American Profile. It is one of the best Spanish rice recipes we've ever had. It freezes well. Just needs a little liquid when heating up.

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    Units: US | Metric


    1. 1
      Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth.
    2. 2
      Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed. Mix well before serving.

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    Ratings & Reviews:

    • on July 15, 2009


      This is a great side dish! We had it with plank grilled salmon, and it was perfect. I only had a red bell pepper, so ours was more monochromatic than it would have been. But, I only had Rotel crushed tomatoes, so we got some flecks of green along with a little rise in temperature. All in all it was delicious. I'm glad it freezes well, because there are only the two of us. We look forward to enjoying it again and again. Thanks AuntSana!

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    • on May 28, 2008

      Hi Aunt Sana a/k/a/ Chopped Liver, what a nice recipe! The tomatoes in it aren't too "acidy"! I sort of cooked it exactly as posted but changed a few things. Use stewed tomatoes instead of plain tomatoes, a pinch of sugar, & drizzled chopped cilantro over it when served. We enjoyed it thoroughly, thank you for posting and sharing such a great recipe! Diane :) Reviewed for "I Recommend .....New Thread" because I read QueenBee49444's review of the dish! :=)

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    • on April 28, 2008


      Followed this recipe exactly and I wouldn't change a thing for the next time. This dish tastes exactly like the Spanish Rice I devour at my favorite Mexican restaurant. I was glad to see another reviewer say she will freeze leftovers because we have enough for another meal. Thanks, Aunt Sana, for posting this recipe. Made for PAC, Spring 2008

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    Read All Reviews (4)


    Nutritional Facts for New Mexico Spanish Rice

    Serving Size: 1 (146 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 168.7
    Calories from Fat 59
    Total Fat 6.6 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 313.0 mg
    Total Carbohydrate 24.8 g
    Dietary Fiber 1.5 g
    Sugars 2.9 g
    Protein 3.1 g

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