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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I'm not sure where this came from. It's been the spanish rice we've used since I was a child. It is different, but very good! Ingredients:
1/2 cup green pepper |
1/2 cup onion |
2 tablespoons olive oil |
2 (16 ounce) cans diced tomatoes |
1 cup rice |
1/2 teaspoon salt |
1/2 cup water |
1 (2 ounce) package spaghetti sauce mix, suggested lawry's |
1 cup cheddar cheese, shredded |
Directions:
1. Saute pepper and onion in oil until tender.
2. Stir in rice, tomatoes, salt, water and spaghetti sauce package.
3. Simmer 10 minutes.
4. Place in greased 1 1/2 quart casserole and bake 30 minutes, covered at 350 degrees.
5. Remove cover, sprinkle with cheese and return to oven until melted.
6. You can sub 3 cans Rotel for the tomatoes to make a spicy version of this rice.
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