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Spanish Rice
  • 2 Tsp Olive oil
  • 1 Cup Long grain rice
  • 2 to 5 Cups Water
  • 1 Can El Pato
  • 1 Green onion shoot
Brown rice in oil on medium heat until lightly browned. Do not allow to burn. In a measuring cup, add El Pato and fill the remaining volume with water to equal desired portion of liquid to rice ratio. Add liquid to rice (add the liquid slowly as the liquid will start to boil). Bring to boil, toss in green onion if desired. Place on low heat until rice is done or to desired taste/texture. About 15/20 mins. When the rice is done, remove the onion and enjoy with some fresh green onions on top or mix with the beans from the recipe above and make it a light dinner.
Provided by:
Cameron Saylor, Recent ASU Nutrition Student

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