Spanish Rice
I have always like comfort food. I need meals that are easy to prepare, that are filling and enjoyable, and have a kick to them. Nothing turns me off more than bland, uninteresting food!
This is a very simple recipe. You can play around with it - reduce the spiciness, add to it, whatever suits you. It is quick to prepare, and is very good served with a small green salad and garlic toast. I like to poke around in the freezer case at the local supermarket and find the big loaves of Texas Toast, and sometimes even find some that is made into garlic toast. I have a big loaf in the freezer right now waiting for me to make a big batch of Spanish rice…
Enjoy…
Spanish Rice
2 TBS extra virgin olive oil
1 LB ground beef
1 LB can whole kernel corn, drained
1 lb can diced tomatoes with green chilies
1 cup chopped yellow onion
1/2 cup thinly sliced green pepper
1 beef bullion cube, dissolved in 1 1/2 cup boiling water
1 1/3 cup minute rice
salt & pepper to taste
1/2 tsp chili powder
Heat 10″ skillet over medium heat. Add olive oil when pan is sufficiently warm.
Saute onions, green peppers in oil, add ground beef and cook until no longer pink. Drain
In 8 quart stockpot, put ground beef, onions, green pepper, tomatoes, salt & pepper and chili powder, and heat to boiling. Reduce heat, stir in bullion cube and rice, and simmer until rice is tender.
Serve immediately.
Peace,
Charlie~
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