Monday Recipe
Mom’s Spanish Rice
Not my Mom, and not a true one-pot meal, either. It’s close, though, and looks like it’ll feed a small army. Or a couple teenagers.
You’ll need:
1 pound lean ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
2-2/3 cups cooked brown rice
Chopped green onions for garnish
You’ll do:
1) In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain.
2) Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add rice; heat through, stirring occasionally. Garnish with green onions, if desired.
Serve, remembering to keep hands clear if teens are at the table. Hat tip to Taste of Home for the link.
Category: Cooking
I like it! I might double the spices, try chorizo instead of ground beef. I wonder if green chile might work instead of green pepper…..
“Or a couple teenagers.” Huh, a couple teenagers would go thru that lil’ ol’ pot like Sherman’s Army went thru Georgia. And, yep, Sea Dragon, doubles up them spices and add them green chiles. Then it will go thru you like Sherman’s Army thru South Carolina.
I think every Mom has fed her younguns’ this. I know mine did, tho she did use the white rice more than the brown rice. Good Stuff!
Let’s eat!
Mom missed the rice gene somehow. Don’t know why. But, she was not a great cook – Dad always thought it was because her Mom was a phenomenal cook and Mom knew she could never measure up to her standards. Mom must have been a good enough cook – I survived it!
Think it was Roseanne who said “a woman is like a house with four rooms. The living room is the social room for entertaining and social life. The kitchen is for cooking. The den is for games, leads to the outdoors, for outside activities like sports, camping, etc. And we all know what the bedroom. The catch is, you only get one room for her to be good at, so ya gotta choose.” Too true…
Well. What you have managed to do is make me hungry for Mexican food. Going straight away toward satisfying that. Like in the next few minutes!
Thanks, Ed, for giving me the proper excuse!!
Funny that I was thinking of responding to whatever was posted today with this recipe for “dirty rice.” This complements the AW1Ed’s Spanish rice recipe. Two good rice recipes in one day.
So for those who like to cook under pressure (or slowly,) there is this…..
Dirty Rice Casserole
Ingredients
1 Tbsp olive,vegetable or canola oil (or bacon grease)
1 cup diced onions
½ cup diced celery
1 ¾ cups chicken broth
1 ½ cups raw brown rice
1 green pepper, cored and diced
1 ½ – 2 tsp cajun seasoning
1 tsp paprika
6 oz fully cooked andouille sausage links, sliced into quarter inch slices
12 oz boneless, skinless chicken breasts or thighs (frozen is okay)
1 (14.5 oz) can fire roasted tomatoes
(Last time I made this I added some frozen shrimp (shelled, deveined and tail-less) to this recipe. To compliment the shrimp, Old Bay spice was added as well.)
Turn Instant Pot to saute setting. When the display says HOT add in the oil and swirl around. Add in the onions and saute for 3 minutes. Add in the celery and saute for 2 more minutes.
Pour in the broth and deglaze the pot. Turn off Instant Pot. Add in the rice, green pepper, cajun seasoning, paprika, sausage, chicken and tomatoes.
Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting.
Remove the lid. Shred or chop the chicken. Stir and serve.
Slow Cooker Instructions: Saute onion in oil over medium heat and add to slow cooker. Boil chicken broth and add to slow cooker. Add rest of ingredients into slow cooker. Cover and cook on high for 2-3 hours or on low for 4-6 hours. Stir and serve.
source: https://www.365daysofcrockpot.com/instant-pot-dirty-rice-casserole/
It’s REALLY good. (And filling.)
It is another one pot meal that is easy to do and won’t stay around long as leftovers.
My mother used to make something like that; she called it “Texas hash”. Didn’t cook the rice separately, though.
In my case it was “one hungry teenager”. To my credit I always give the other diners a head start.