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Vegetarian Spanish Rice


"Thanks to a strong vegetable bouillon cube infusion, this recipe makes the house smell almost like it has chicken in it, but is, of course, vegetarian. Meat eaters think I have fallen off the wagon when they smell this and start looking for the chicken bouillon box. If the dish is too runny at 45 minutes, uncover and continue to simmer."
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55 m servings 344 cals
Original recipe yields 4 servings (4 cups)

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  • Prep

  • Cook

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  1. Combine stewed tomatoes, water, brown rice, orange bell pepper, onion, oil, ancho chile powder, and vegetable bouillon in a saucepan over low heat. Cover and stir occasionally. Simmer until rice is cooked and liquid is mostly absorbed, about 45 minutes.


  • Cook's Note:
  • You can use white rice if you prefer.

Nutrition Facts

Per Serving: 344 calories; 15.5 g fat; 47.7 g carbohydrates; 5.4 g protein; 0 mg cholesterol; 257 mg sodium. Full nutrition

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This turned out really good. The ancho chile was a nice touch and the bouillon cube added a lot of flavor. I did make two minor changes (one in an ingredient and one in preparation). Hubby is no...