"My version of Spanish Rice that's quick, inexpensive and good." — Mark
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uncooked white rice
1 1/2 pounds
salt and black pepper to taste
chopped green bell pepper
1 (14.5 ounce) can
diced tomatoes with green chilies (such as RO*TEL®), undrained
Good and Quick!
Terrific! Since I don't like Rotel tomatoes, I used salsa and sprinkled cheddar cheese on top and baked until cheese was melted.
This was okay. Probably won't make again. Just a little plain to me.
Kind of bland really. I sauteed to beef with onions & peppers and made to rice with beef broth. I used plenty of salt and pepper but it needed seasoning. The spicy tomatoes did give some flavor but definitely not enough!
I went about this a bit differently. I sauteed my onions in a heavy bottom sauce pan and added my meat, in this case, Johnsonville Sweet Italian sausage, which I removed from the casing and cooked them together until the sausage was almost cooked. I added the rice, the tomatoes, undrained and 1/2 cup of water stirred it all together and allowed it to come to a boil, then reduced the heat and let it simmer until all the liquid absorbed. Just before serving I added my diced green pepper. Super easy, great flavor and a fun twist on Spanish rice. Thanks, Mark!
* Percent Daily Values are based on a 2,000 calorie diet.
Mark's Quick Beef Spanish Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 183
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