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Beefy Spanish Rice
June 29, 2002

I added a can of diced tomatoes with some of the juice drained out, an entire can of corn (instead of one cup), ground cumin, chili powder, and replaced the pepper and onion with a bag of frozen peppers and onions...I made it to the point of throwing it all together and then put it all in a crock-pot on high for several hours until the rice was tender....tasted like a stuffed pepper casserole. YUM! Very easy to change ingredients to whatever you have on hand or like. Stayed VERY MOIST in the crock-pot. I can hardly wait until tomorrow since Donna L. says it is even better the next day!

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