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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 - July 30, 2010

Kim's Spanish Rice

Serves: 8


        

  Download this recipe.

1 3/4 cups rice
1 cup chopped onions
1/2 cup chopped green bell peppers
1 garlic clove
1 tablespoon oils
10 3/4 ounces chicken broth
1 1/3 cups (1 can) water
18 ounces tomato sauce
1/4 teaspoon pepper


In a 10 inch skillet (cast iron), over medium heat; cook rice, onion, green pepper, and garlic in hot oil (until rice is golden). Add broth, water, tomato sauce, and pepper. Bring to a boil. If you are not using a cast iron skillet then transfer to a 2 quart casserole dish. Cover and bake at 350° for 35 min.


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