Spanish Rice Pronto

Submitted by Helen1

"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."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 -2 teaspoon olive oil or 1 -2 teaspoon canola oil
• 3⁄4 - 1 lb lean ground beef or 3/4-1 lb extra lean ground beef
• 1⁄2 green pepper, diced
• 1 medium onion, sliced or chopped
• 1 1⁄3 cups Minute Rice
• 2 (7 1/2 ounce) cans tomato sauce
• 1 1⁄2 cups hot water
• 1 teaspoon salt
• 1 dash ground black pepper
• 1⁄4 cup sliced green olives

directions

1. 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.
2. Cook meat very well& drain fat if any.
3. Add tomato sauce and hot water, salt and pepper- bring to a boil.
4. Once boiling add in Minute Rice, stir, reduce heat and simmer uncovered for 5 minutes.
5. Garnish with sliced olives.

Reviews

[vrvrvr]

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.

 

[Gene W.]

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.