Prep 10 mins
Cook 45 mins
I received this recipe fron a dear friend from Cuba while we were Army wives stationed in Germany during the late 60's. This has been a favorite since. I have only made slight changes to the original recipe ingredients by adding the Rotel tomatoes and adjusting the amount of spice as I use Penzey's which have a fuller flavor than spices off the grocery shelf. I have presented the instructions exactly as given to me. My co-workers request this as my contribution on taco pot luck day. Although I have not tried it, a friend said that her kids like this for breakfast with the addition of scrambled eggs and served in a soft burrito shell.
- 1 1⁄2 lbs ground beef
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 green pepper, chopped
- 2 teaspoons adobo seasoning
- 1 teaspoon ground cumin
- 1⁄8 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon dried cilantro
- 1 teaspoon fresh ground pepper
- 1 teaspoon salt (to taste)
- 2 cups basmati rice
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) canrotel original tomatoes and green chilies
- 4 cups chicken broth
- In a heavy 4 quart saucepan brown ground beef with the onion and garlic over medium heat. Drain only if there is a large amount of grease.
- Add the chopped green pepper and simmer 5 minutes.
- Add the adobo, cumin, paprika, cayenne, cilantro ground pepper and salt. Mix through.
- Add the rice and simmer stirring often; at some point you'll realize things are starting to stick, that's when you add the tomato sauce and Rotel tomatoes.
- Allow to simmer until you become bored, usually this takes me about 5 minutes.
- Add the chicken broth and stir the mixture well.
- Bring to a boil, lower heat and allow to simmer uncovered for about 20 minutes for a crunchy rice or covered for a softer rice.
Perfect! This came out wonderfully, don't change a thing!