Spanish Rice

Serves: 5
Total Calories: 744


1 3/4 cups white rice
1 cup onion
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 pepper


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.

Nutritional Facts:

Serves: 5
Total Calories: 744
Calories from Fat: 57

This Spanish Rice recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.

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