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    Arroz Espanol Spanish Rice


    Source of Recipe


    old newspaper clipping

    List of Ingredients





    1/4 cup chopped onion
    1/8 teaspoon oregano
    2 tablespoons shortening
    1/4 teaspoon garlic salt
    6 ounces Spanish-style tomato
    2 teaspoons shortening
    1 cup raw rice, rinsed until water is clear
    1 cup chicken broth
    1 1/2 teaspoons salt
    3 cups chicken broth


    Recipe



    Place onion and 2 tablespoons of shortening
    in a medium-sized saucepan.
    Sauté onion at medium heat
    until transparent.
    Add tomato sauce,
    1 cup chicken broth, salt, oregano,
    and garlic salt to onion and
    simmer mixture at
    low heat for 1 hour.
    Set aside.
    Add 3 cups chicken broth to rice and
    bring to a boil
    using medium-high heat.
    Reduce heat to low,
    cover and simmer for 20 minutes,
    or until the broth is absorbed.
    Place shortening and rice in a large skillet.
    Stir-fry rice at low heat
    until the rice is browned,
    approximately 15 minutes.
    Combine sauce and rice and serve warm.

 

 

 


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