My husband loves Spanish rice. Does anyone have a good and easy recipe for this dish? Thank you.
Betty Purther, Auburn
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Prep time: 5 minutes
Cook time: 40 minutes
Makes about 2 1/2 cups
Now that the weather is warming up, it’s time to dust off the outdoor grill. Cindy Coon of Carmichael loves to make barbecue and was hoping for a new, all-purpose barbecue sauce recipe to try on beef or chicken.
This recipe was featured in The Bee many years ago and sounds like a good match for Coon.
1/2 cup light brown sugar, firmly packed
1/4 cup sugar
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup ketchup
1/4 cup cider or red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Kitchen Bouquet
1/4 cup butter
1/2 cup water
2 teaspoons cornstarch
2 tablespoons water
Combine all ingredients, except cornstarch and 2 tablespoons water, in a medium-size saucepan. Heat to boiling, reduce heat and simmer for 30 minutes. Combine cornstarch and 2 tablespoons of water in a small bowl then stir into sauce. Cook and stir over medium heat to thicken slightly. Sauce may be refrigerated, covered, for 2 weeks.
Per 1/4 cup: 138 cal.; 1 g pro.; 25 g carb.; 5 g fat (3 sat., 2 monounsat., 0 polyunsat.); 12 mg chol.; 525 mg sad.; 0 g fiber; 31 percent calories from fat.