BEEF SPANISH RICE
Meat, Seafood and Poultry
Ingredients
Directions
1/2 cup thinly sliced onion
1/3 cup diced green pepper
2 cups minute rice
1/4 cup butter or margarine
1 teaspoon prepared mustard
3/4 lb ground chuck
2 cups hot water
2 cans (8 oz each) tomato sauce*
1 teaspoon salt
pepper, to taste
Sauté onion and green pepper in margarine. Add minute rice (uncooked). Add remaining ingredients; mix well. Bring to a boil. Reduce heat and simmer 5 minutes, uncovered.
* or use 4 cups tomatoes, (canned) and omit tomato sauce and water.
VARIATION: CHEESE SPANISH RICE - Stir 1/2 cup grated Cheddar cheese into prepared rice. Place in casserole dish and top with an additional 1/2 cup grated cheese. Place in 350° oven until cheese melts.
1/3 cup diced green pepper
2 cups minute rice
1/4 cup butter or margarine
1 teaspoon prepared mustard
3/4 lb ground chuck
2 cups hot water
2 cans (8 oz each) tomato sauce*
1 teaspoon salt
pepper, to taste
Sauté onion and green pepper in margarine. Add minute rice (uncooked). Add remaining ingredients; mix well. Bring to a boil. Reduce heat and simmer 5 minutes, uncovered.
* or use 4 cups tomatoes, (canned) and omit tomato sauce and water.
VARIATION: CHEESE SPANISH RICE - Stir 1/2 cup grated Cheddar cheese into prepared rice. Place in casserole dish and top with an additional 1/2 cup grated cheese. Place in 350° oven until cheese melts.
Source: PDF page 131
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