Recipe by Arizona Desert Flower
"This recipe has been told to me by my girlfriends MIL from Mexico. I had to measure the ingredients. Never before have they been measured, always a 'handful of this and equal parts of this' until it looked right. I hope you enjoy it. It has become a family favorite in our home. I am always asked to make it!"
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1 1/2 cups
roma (plum) tomatoes, chopped
chopped fresh cilantro
tomato bouillon with chicken flavoring (such as Knorr®), or more to taste
All the flavors and measurements are perfect the method did not work for me. I would suggest frying the rice in the oil, add everything else and bring it to a boil. Cover and turn to the lowest setting for 20 minutes. After 20 minutes, turn off the heat, fluff the rice with a fork, recover and let sit covered for 10 minutes.
I used all the ingredients stated then added a bit of chopped green pepper and a dash of garlic. Let the mixture come to a boil, covered and turned off. I liked the flavor! And will make again, thanks!
This recipe is awesome. I also used about 1/2 tsp of minced garlic when I browned the rice. I used a can of rotel instead of chopping veggies. Turned out good.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Spanish Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 33
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