Spanish Rice Year in, year out, Spanish rice and coleslaw are go-to recipes for volunteer cooks at the First Congregational United Church of Christ in Madison. “They’re sturdy and dependable,” says volunteer Marsha Hall. “You can count on them to hold up. And the Spanish rice freezes well, too.” 3 Cups uncooked rice (9 Cups cooked—we used long grain white rice) 2 lbs. ground beef 2 Cups chopped onion (2 large) 1 Cup chopped celery (2 ribs) 44 oz. chopped tomatoes (we used a 28 oz. can large dice + a 14.5 oz. petite diced) 2 cloves garlic, minced (or 1/2 tsp. PENZEYS MINCED GARLIC) 1 12-oz. can tomato paste 1 tsp. salt 2 tsp. CHILI POWDER (WE USED MEDIUM CHILI POWDER)

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