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Spanish Rice: Submitted by: Kerry | Date Added: 30 Jan 2015
Listed in: Rice, Grains, Nuts & Seeds

2 tablespoons butter
1 1/2 cups long-grain white rice
1 onion, chopped
1 green pepper, chopped
One 28-ounce can diced tomatoes
One 4-ounce jar diced pimiento
Pinch salt
Pinch cayenne

Cooking Instructions

Melt the butter in a medium, heavy-bottomed saucepan over medium-low heat.

Add the rice, onion and green pepper, and saute until the rice is slightly browned and the vegetables are softened, 8 to 10 minutes.

Stir in the tomatoes, pimiento, salt and cayenne. Bring to a boil, cover and reduce the heat to low. Simmer for 20 minutes, then fluff with a fork.

If the rice is tender but too soupy, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover and continue cooking for another 5 minutes, or until the rice is done

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Spanish Rice
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