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    You are in: Home / Recipes / Tex-Mex Spanish Rice Recipe
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    Tex-Mex Spanish Rice

    Tex-Mex Spanish Rice. Photo by Chilicat

    1/1 Photo of Tex-Mex Spanish Rice

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Vicki in CT's Note:

    I got this recipe at a cooking class and it always turns out perfect. The cookbook is, "San Antonio, Love at First Bite". Can substitute vegetable broth to make it Vegan.

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    Units: US | Metric


    1. 1
      Place tomato, onion, and garlic in food processor. Puree.
    2. 2
      Saute rice in oil until opaque.
    3. 3
      Add pureed mixture and remaining ingredients.
    4. 4
      Cover and simmer for 25 minutes WITHOUT removing lid.

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    Ratings & Reviews:

    • on June 22, 2007


      I like that this rice has a fair amount of fresh veggies incorporated into it. I had to keep it simmering for almost an hour to get all the liquid to soak up, so I'd probably reduce the amount of broth the next time. My tomato may have been too big, and pureeing it released a lot of liquid. The taste is very nice though - it's definitely worth making again. Thanks for posting, Vicki!

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    • on May 06, 2007


      Vicki: Guess I like my Spanish Rice with more of a kick. I followed the directions to the "T" but felt something was missing. If I make again believe I'll use a whole minced poblano pepper and maybe some cumin.

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    Nutritional Facts for Tex-Mex Spanish Rice

    Serving Size: 1 (246 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 334.4
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 2.3 g
    Cholesterol 0.0 mg
    Sodium 384.6 mg
    Total Carbohydrate 43.5 g
    Dietary Fiber 1.5 g
    Sugars 2.4 g
    Protein 6.2 g

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