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Spanish Rice #2

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Ingredients:

2 1/2 cups cooked rice
1/4 cup butter
3/4 cup chopped onion
1 cup chopped green pepper
3/4 cup diced celery
2 1/2 cups cooked tomatoes
1 pimiento, chopped
1/4 teaspoon garlic seasoning
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon red pepper

Directions:

Melt butter in a skillet, add onion, green pepper and celery and cook until the onion is transparent. Add the tomatoes and pimiento and simmer, covered, for 15 minutes. Add seasonings and rice, and heat over low heat, or bake, covered, in a 350-degree over about 20 to 25 minutes, or until flavors blend. Makes 5-6 servings.

Variations:

  1. With Cheese: Fold 1/2 cup grated cheese into mixture when ingredients are combined, pour into a baking dish and top with another 1/2 cup of cheese. Bake as suggested above.
  2. With Meat: Brown 1 pound ground beef with the onion. Use 2/3 cup uncooked rice instead of cooked. Combine ingredients in baking dish and bake, covered, in a 350-degree oven for 45 minutes to 1 hour, or until moisture is absorbed.


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