Spanish Rice
This Spanish rice recipe comes to us courtesy of the Spice of Life Cookbook by Treva Davis (no longer in print).
Submitted by: Treva from Dousman, WI, USA
Yield: 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.
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More About This Recipe
This recipe also may be used to stuff cabbage, peppers or your face.
An outstanding rice dish! The spices blend together perfectly.
I personally have sampled Treva Davis" spanish rice recipe on several occasions. She has a knack for Throwing together an array of leftovers, which were left behind by her grandkids, and turned into a delicious meal!