Arroz Criollo (Early Spanish Rice)
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Arroz Criollo (Early Spanish Rice)
  Spanish    Rice  
Last updated 6/12/2012 1:05:01 AM. Recipe ID 29806. Report a problem with this recipe.
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      Title: Arroz criollo (early spanish rice)
 Categories: None
      Yield: 1 Servings
    1/2 c  Chopped green pepper
    1/4 c  Chopped onion
      1    Clove garlic; (minced)- OR
           -1/8 tsp. minced garlic
    1/2 ts Basil leaves
      2 ts Hot oil

      2 c  Water
      1 c  Regular rice
      1 c  Tomato; (chopped)*
      1 ts Salt
    1/4 ts Pepper
  In skillet cook "A". Cook until vegetables are tender. Then stir in
  "B". Cook covered, over low heat until rice is done, about 20
  minutes. serves 6-8.
  NOTE- the recipe says 6 - 8 but i think that is as a side dish
  serving. i could personally eat this entire thing if i was given an
  hour break in between the two servings.
  * i love tomatoes and so i use more than the specified 1 cup. i
  usually use about 1 1/2 - 1 3/4 cup of tomatoes

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Recipe ID 29806 (Apr 03, 2005)

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