Spanish Rice Recipe

Spanish Rice Notes

This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).

Ingredients

• 1 pound extra lean ground beef
• 1 cup onion, chopped (1 large)
• 1 cup green bell pepper, chopped (1 Large)
• 3 cloves garlic, smashed
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon Hungarian sweet paprika
• 2 teaspoons cilantra
• 2 1/2 teaspoons chili powder (no salt added)
• 4 tablespoon no salt ketchup
• 3 1/2 cups cooked white rice
• 2 cups no salt tomato sauce
• 1 5.5 ounce can low sodium V8 vegetable juice
• 2 cups no salt stewed tomatoes

Serves / Yields

Makes Six 2 Cup Servings

Preparation Instructions

In a medium skillet brown meat, onion and green pepper until meat is no longer pink. Turn off heat and drain meat juices. Wipe fat from skillet with paper towels. If desired wash meat by placing in a sieve and running hot water through it.

Add meat mixture and remaining ingredients to 4 quart sauce pan. Cover and simmer on low heat 40 minutes.

The slow cooking allows the flavor to blend and green pepper and onion to become tender. In fact, this will actually taste better the next day, as do many casserole or combination dishes.

Helpful Hints

This recipe also may be used to stuff cabbage, peppers or your face.

Credit

This recipe was provided by Treva Davis from Dousman.

Cuisines, Courses and Ingredients

• American, Beef, Rice, Side Dish, Spanish

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