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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Cypress's Note:

    This is the only recipe I ever use for my rice, and it is very similar to the way my grandmother in law makes hers. She is Hispanic and being married into the family has been a learning experience when it comes to cooking Mexican food. This is a tweaked version of several recipes I've tried, and I feel this is the closest I will get to the texture and flavor of hers. Salt and pepper are to taste, I like a to add a little extra chicken bouillon myself. I hope you enjoy, as her rice has always been known in the family as the best!

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    Units: US | Metric


    1. 1
      In a 4 quart sauce pan brown the rice, onion and bell pepper in butter with garlic powder.
    2. 2
      Once rice is browned, slowly add chicken broth and tomato sauce, then cumin (plus salt and pepper if adding), stirring just long enough to incorporate everything.
    3. 3
      Once it comes to a boil, cover and turn down to a low boil and let all the broth cook off.
    4. 4
      Turn off heat and allow to steam for 10-15 minutes. It's important to leave the lid on the whole time once covered until it's ready to serve, as this will make for the perfect texture.

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    Nutritional Facts for Spanish Rice

    Serving Size: 1 (193 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 235.2
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 2.7 g
    Cholesterol 10.1 mg
    Sodium 449.4 mg
    Total Carbohydrate 40.7 g
    Dietary Fiber 1.3 g
    Sugars 1.8 g
    Protein 6.1 g

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