Prep 5 mins
Cook 15 mins
My Mom used to make this, and I found her recipe - it's from a 1968 Minute Rice calendar as September's feature. I've made a few changes though - using a little olive oil instead of 1/4 cup of fat like the original recipe, and adding 1 can of tomatoes and 1 small can of tomato sauce, sometimes I use black olives instead of green ones or both. This is a quick and hearty dinner, excellent with a salad.
- 4.92-9.85 ml olive oil or 4.92-9.85 ml canola oil
- 340.19-453.59 g lean ground beef or 340.19-453.59 g extra lean ground beef
- 1 green pepper, diced
- 1 medium onion, sliced or chopped
- 314.66 ml Minute Rice
- 2 (425.24 g) can tomato sauce
- 354.88 ml hot water
- 4.92 ml salt
- 0.25 ml ground black pepper
- 59.14 ml sliced green olives
- Heat oil in frypan and saute onion and green pepper till just soft, then add ground beef and break up as cooking so it is well crumbled.
- Cook meat very well& drain fat if any.
- Add tomato sauce and hot water, salt and pepper- bring to a boil.
- Once boiling add in Minute Rice, stir, reduce heat and simmer uncovered for 5 minutes.
- Garnish with sliced olives.
Love the old Minute Rice recipes! (My mother in law makes Country Pie -- another Minute Rice classic). This Spanish Rice Pronto was great. Easy, flavorful, filling. What more could I want? I couldn't resist adding a pinch of crushed red peppers to the mix. I served this with roasted pine nuts-and-cauliflower, corn and crusty bread. My husband had just come in from a mountain bike ride and started scarfing this down. Truly enjoyable! Thanks for posting this.
A variation of this recipe has been a staple of my family for decades. Instead of olives and peppers, we delete the oil, add a tablespoon of prepared Yellow Mustard. For a little zip, add 1-1/2 to 3 tablespoons of hot salsa. Do not use mild, it will make it sweet.