Recipe by ketchupqueen
My mom was a Campfire Girl from Bluebirds until adulthood, when she was a summer camp counselor for several years. On some of those Bluebird overnights, they used to make this simple version of "Texas Hash". Transposed to the kitchen, it became a family favorite with her kids, and now I make it for my family. It's easy, cheap, fast, and satisfying. I add garlic and use no-salt-added tomatoes because I'm on a reduced-sodium diet due to pregnancy, and it turns out okay for us, but you may do as you wish, of course. This recipe would, of course, adapt easily to be a camp-out recipe.
Top Review by Chef Mommie
This is my second review. I had to re-review to let you all know what I did with the left-overs. Mmmmmm Mmmm- I put some cheese on a tortilla, heated in the microwave, took it out, put the hash on it, added a little picante sauce, a little sour cream...rolled it up and ohhhhh it was gone in seconds! Two meals with one easy dish. This is one of my very favorites now! *********************** 1st review- Not a thing in the world wrong with this! While I was cooking it I thought it might be a good mix to go in a green pepper and it might be. When it was first done, I thought it was a little bland but after it sat for about 15 minutes during cool down, it was just perfect for me! I picked this for "Pick a Chef" and it is going in my keeper file. Thank you my sweet little ketchupqueen! — Sep 27, 2005
- 1⁄2-1 lb lean ground beef
- 1 medium onion, chopped
- 2 -3 cloves garlic, minced (optional)
- 1 cup long-grain white rice, uncooked
- 1 (14 1/2 ounce) canpeeled diced tomatoes
- 1 -2 tablespoon dark chili powder
Directions See How It's Made
- In a deep-sided saute pan, dutch oven, or other deep pan with tight-fitting lid, brown beef over medium-high heat.
- (If not using lean ground beef, you will need to drain off all but a few Tbsp. of the fat at this point.) Add onion and garlic.
- Saute until onion begins to get transparent.
- Add rice.
- Stir in and saute a little more, just until rice starts to get opaque.
- Reduce heat to low.
- Add tomatoes, with their liquid.
- Stir well.
- Stir in chili powder.
- Add half the tomato can or so of water, and stir.
- Cover and cook for 15 minutes.
- Remove lid and stir again.
- Add 1/3 to 1/2 can more water, as necessary.
- Make sure you stir thoroughly so that none burns to the sides.
- Cook another 10 to 15 minutes, or until rice is done and all water is absorbed.