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Our Test Kitchen's special Spanish Rice and tomatoes seasoned with green chilies and fresh cilantro make a colorful side dish to serve with tacos for an easy, streamlined supper your family is likely to request often.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1-1/8 cups (prepared with reduced-sodium broth) equals 258 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 658 mg sodium, 51 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.
Originally published as Spanish Rice in Simple & Delicious September/October 2006, p23
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Reviewed on Nov. 19, 2009 by bigpotsy
Very Tasty! MAde this for my daughter who is a vegetarian and she loved it! Goes very nicely with tacos to round out a full meal.
Reviewed on Oct. 09, 2009 by sugabug2006
I make this every time I make tacos or enchiladas. In stead of the canned diced tomatoes with green chillies I use a reg. can of diced tomatoes and a draines can of chopped green chillies for a little more heat, I sometimes add cut up cooked chicken to turn it into a main course meal. This is the best spanish rice recipe i have tried and my family agrees.
Reviewed on Feb. 01, 2008 by mignam5
It's funny! I have eaten rice like this but Spanish people don't make this rice. I know, I'm Spanish.
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