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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - January 18, 2008

Spanish Rice

Serves: 5

Download this recipe.

1 3/4 cups white rice
1 cup onions
1 clove garlic minced
1 tablespoon vegetable oil
1 10-ounce can chicken broth
1 15-ounce can tomato sauce
1/4 teaspoon black pepper
1/2 cup green bell peppers

In 10" skillet, over medium heat, cook rice, onion, green pepper and garlic in hot oil for 5-7 minutes, until golden.

Add broth, sauce, and pepper. Bring to a boil then transfer to a 2 quart carrerole dish. Cover and bake at 350 for 35 minutes.

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