CharleneG - Posted February 06, 2004 09:31 AM
This is an old family recipe that I've been making forever. I haven't made it in months and months and we had it last night and it just tasted so good that I wanted to share it with you. It's one of the only things I use Minute Rice for and it just works perfectly. Start to finish, about 20 minutes from heating up the pan to putting it on the plate!
SPANISH RICE
1 lb. ground beef
1 onion, chopped
Salt and pepper to taste
Garlic powder to taste
1 can (8 oz.) tomato sauce
1 can (8 oz. or so) sliced olives, drained
12 oz. water
1 cup Minute Rice
1 Tbsp. French's yellow mustard
About ½ cup chopped roasted red bell pepper (fresh or from a jar), optional
Brown crumbled ground beef with chopped onion, seasoned with salt, pepper and garlic powder to taste. Cook until browned and onion is softened. Add the tomato sauce, the water, olives, roasted red pepper (if using) and mustard to the meat. Bring to a low boil, add the Minute Rice, stir to mix thoroughly. Turn off heat. Cover and let stand for 5-10 minutes until liquid is absorbed. Serve. Recipe can easily be doubled or tripled.
This is an old family recipe that I've been making forever. I haven't made it in months and months and we had it last night and it just tasted so good that I wanted to share it with you. It's one of the only things I use Minute Rice for and it just works perfectly. Start to finish, about 20 minutes from heating up the pan to putting it on the plate!
SPANISH RICE
1 lb. ground beef
1 onion, chopped
Salt and pepper to taste
Garlic powder to taste
1 can (8 oz.) tomato sauce
1 can (8 oz. or so) sliced olives, drained
12 oz. water
1 cup Minute Rice
1 Tbsp. French's yellow mustard
About ½ cup chopped roasted red bell pepper (fresh or from a jar), optional
Brown crumbled ground beef with chopped onion, seasoned with salt, pepper and garlic powder to taste. Cook until browned and onion is softened. Add the tomato sauce, the water, olives, roasted red pepper (if using) and mustard to the meat. Bring to a low boil, add the Minute Rice, stir to mix thoroughly. Turn off heat. Cover and let stand for 5-10 minutes until liquid is absorbed. Serve. Recipe can easily be doubled or tripled.
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