A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Guadalajara Spanish Rice
- add review
- #15419
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/8 cup lard
1 quart uncooked long grain rice
5 cups warm tap water
1 1/4 cup sliced green bell pepper
1 1/4 cup sliced white onion
1 cup pureed fresh tomato
1 tablespoon chicken bouillon granules
1 tablespoon ground cumin
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon paprika
directions
Melt lard into a large, wide pot over high heat. Add rice and bring to a boil in the lard; stir frequently. Cook rice over high heat until golden brown, about 10 minutes.
Strain off lard. Return rice to large, wide quart pot. Add water, bell pepper, onion, tomato, chicken base, cumin, pepper and paprika. Cook over high heat 20 minutes until rice begins to expand.
Cover with foil and transfer to 350 degrees F. oven for 15 minutes.
Remove from oven and mix rice to evenly distribute vegetables.
added by
jodiehomestead
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
see more spanish rice recipes
reviews & comments