Posted on 05/05/2010 7:46:41 AM PDT by Patriot1259
Ingredients
* 1 cup chicken broth * 1 cup tomato sauce * 6 slices bacon * 2 onions, diced * 1 cup uncooked white rice * 2 tomatoes, diced * 2 green bell peppers, diced * 1/2 teaspoon chili powder * 1/2 teaspoon salt and pepper to taste * 1 (10 ounce) can sliced black olives, drained (optional) * 1 (10 ounce) can whole kernel corn, drained (optional)
(Excerpt) Read more at thecypresstimes.com ...
Thanks for reminding me of all the food I plan to boycott over the continued incursion of our Southern border. Instead of boycotting Arizona, I’ll boycott Central and South America.
Nah, just cook some rice and add a bottle of Pace to it.:)
What kind of Patriot cooks “Spanish” rice anyways? Must be one o thems RINO’s.
is 4.95 cheap for a 10# bag of rice? saw it at Aldi yesterday and didn’t know if that was a good price or not...
Heck no, that’s simply horrible tasting.
But the op’s recipe is far too complicated. All you need to do is toast the rice in oil, add tomato sauce and goya sazon seasoning mix.
Sure it’s not fancy and complicated but it tastes good and that is all that matters
bump.
I can’t eat white rice...how would brown rice do in this recipe?
THat’s silly. Boycotting a food style that is.
Besides that it’s SPANISH rice, not Mexican Rice or Guatemalen Rice or El Salvadorean Rice.
Horrible.
It would probably do just fine. I usually use brown rice when I cook rice dishes.
Your opinion. Not mine.
My German-descended family always had Spanish rice for generations and we belong to DAR, Daughters of Republic of Texas AND the UDC!
I usually sustitute 1 cup of Pace for one cup of water in the cooking (assuming the 2 cups of water to 1 cup of rice).
Well I don’t know why someone would boycott a foodstyle simply because of the immigration debate. If it’s because the food was harvested by illegal labor you should know that most any meat you buy, fruit or vegetable likely had an illegal or hispanic touch it. If it’s because of the name, the last time I looked Spain was in Europe and the Southwestern US has a very long history of latin cuisine.
Anybody got a good Chile Verde recipe?
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