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South Texas Spanish Rice

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1 1/2 cups long grain rice
1 medium onion chopped fine
1 jalapeno peppers chopped fine; up to 5
2 cups chicken stock
1 8 oz can tomato sauce
1/2 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
cup frozen green sweet peas; (opt)
3 tablespoons vegetable oil

Brown rice in 3 tablespoons vegetable oil until just starting to brown. Add onion and jalapeno and brown 1 minute more. Add all remaining ingredients, and stir only the top (not the rice!) boil 20 seconds, cover and reduce heat to med. low for 20 minutes( do not remove lid). Leave covered for at least 30 minutes( the longer the better). Fluff with fork. Posted to the BBQ List by Carey Starzinger on Aug 05, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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