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Spanish Rice
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  • 1/4 cup (60 ml) butter or margarine
  • 2 cups (475 ml) uncooked instant rice
  • 1 can (14-1/2 oz) tomato with liquid, cut up
  • 1 cup (225 ml) boiling water
  • 2 beef bouillon cubes
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 tsp (5 ml) sugar
  • 1 tsp (5 ml) salt
  • 1/4 tsp (1 ml) pepper
  • In a saucepan over medium heat, melt butter.
  • Add rice and stir until browned.
  • Add remaining ingredients; bring to a boil.
  • Reduce heat; cover and simmer 10 to 15 minutes or until liquid is absorbed and rice is tender.
  • Remove bay leaf before serving.
By adding 1 lb ground beef to this recipe, it can be a filling for stuffed green peppers.

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