Fully Loaded Spanish Rice
Today's Parent
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This Spanish Rice is a real quickie. Add a salad or some steamed fresh vegetables and, hey, it's dinner.
Ingredients
-
500 g
lean
ground beef
, chicken or turkey
-
1
medium
onion
, chopped
-
1
small green
sweet pepper
, chopped
-
1 cup
uncooked long-grain
white rice
-
2 tsp
Mexican
chili powder
, (or less, to taste)
-
1
796-mL can
tomatoes
, (including the juice), puréed in a blender or food processor
-
salt
, to taste
-
black pepper
, to taste
Instructions
- In a large skillet, combine the ground beef (or whatever), the onion and the green pepper, and cook over medium heat until the meat is no longer pink. Stir with a wooden spoon to break up the clumps as it’s cooking. Drain off any fat (there shouldn’t be much if you’re using lean meat).
- Add the rice, chili powder, pureed tomatoes, and salt and pepper to taste. Bring to a boil over high heat, then reduce heat to low, cover and let simmer for 15 to 20 minutes, or until rice is tender but not mushy.