Spanish Rice With Beef

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.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 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) can  rotel original tomatoes and green chilies
• 4  cups chicken broth

Directions

1. 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.
2. Add the chopped green pepper and simmer 5 minutes.
3. Add the adobo, cumin, paprika, cayenne, cilantro ground pepper and salt. Mix through.
4. 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.
5. Allow to simmer until you become bored, usually this takes me about 5 minutes.
6. Add the chicken broth and stir the mixture well.
7. 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.