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The original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house - see if it doesn't do the same at yours!
Nutritional Facts 1 serving (3/4 cup) equals 166 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 279 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Texas-Style Spanish Rice in Country February/March 1993, p49
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Reviewed on Sep. 05, 2011 by chefluv08
Loved this recipe, made it tonight for the first time and we thought it was Great!! I added a bit of frozen corn to it and didn't have green pepper so I used orange & red bell instead. This is going on my favorties list for sure!!!
Reviewed on Apr. 12, 2011 by hraffington
My family really enjoyed the favor of this dish. I tripled the recipe and used brown rice and it came out perfect!
Reviewed on Dec. 22, 2009 by rhiler
This is the only Spanish rice recipe both my boyfriend and I like. It is delicious. I used a whole can of tomatoes and chiles in mine.
Reviewed on Feb. 16, 2008 by kansascakedecorater
This recipe was a big hit at our family reunion. I doubled the recipe and the pan was empty when dinner was over.
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