Spanish Rice With Beef

Submitted by Valkey

"You can always tell a good recipe by the amount of "drip stains" on the paper. I can barely read my paper copy since I've had this recipe for so long. Once I finally joined 'Zaar I decided that I needed to file this electronically so I don't ever lose it. It's a pretty standard recipe, but reheats very well and tastes even better the next day (especially for lunches at work). This came from a dear friend who was on a cookbook committee at her church. It was part of a meat/bread/vegetable exchange count. This is my husband's favorite meal! You can add as much heat as you like. My DH likes to add a couple of shakes from his favorite cajun seasoning container. Since we have small kids I have to keep the "heat" down a bit now."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 lb lean ground beef
• 1 medium onion, chopped fine
• 1 medium green bell pepper, chopped (or red bell pepper, whichever you like better)
• 2 (16 ounce) cans stewed tomatoes, undrained
• 1 cup uncooked long grain white rice (minute rice is fine that's what I usually use)
• 1 cup water
• 1 (8 ounce) can tomato sauce (optional)
• 1 1⁄2 teaspoons chili powder
• 3⁄4 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon crushed cayenne pepper
• 1⁄8 teaspoon garlic powder (i usually use more)

directions

1. Cook ground beef, onion and bell pepper until meat is cooked through.
2. Drain in a colander.
3. Pat meat mixture dry with a paper towel to remove excess grease.
4. Wipe grease drippings from the pan with another clean paper towel.
5. Return meat mixture to pan and stir in the remaining ingredients.
6. Bring to a boil; cover.
7. Reduce heat and simmer for 20 minutes or until rice is tender, stirring occasionally.
8. If you are using regular rice this will take a bit longer for the rice to cook through and you may need more liquid - so keep an eye on it. Use your own judgement as to the consistency you want. It shouldn't be too runny though.