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Spanish Rice Bake

Reviewed: Sep. 11, 2013
This was definitely edible, but waaaaay too sweet for my family and I. It lacked something too, maybe some corn? Maybe less brown sugar and more spice? I think I will make this again just to use as a nice rice base to make a taco casserole. I'll add a packet of taco seasoning to the meat when browning it, nix the other spices/sauces and dump all the other veggies and rice in it and serve it with a layer of refried beans, sour cream and black olives on top. :)
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