Spanish Rice Dinner
Prep time: 5 minutes
Cook time: 50 minutes
1 lb. ground beef
1 can (14-1/2 oz.) stewed tomatoes
1 can (14-1/2 oz.) cut green beans, drained
1/2 cup uncooked long grain rice
1 TBSP dried minced onion
1 TBSP sugar
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. ground mustard
1/4 tsp. garlic powder
1/8 tsp. black pepper
1/8 tsp. hot pepper sauce
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender.
YIELD: 4 servings.
NOTE: I also added a can of kidney beans.
Recipe source: A Taste of Home magazine (June/July 2005)
Prep time: 5 minutes
Cook time: 50 minutes
1 lb. ground beef
1 can (14-1/2 oz.) stewed tomatoes
1 can (14-1/2 oz.) cut green beans, drained
1/2 cup uncooked long grain rice
1 TBSP dried minced onion
1 TBSP sugar
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. ground mustard
1/4 tsp. garlic powder
1/8 tsp. black pepper
1/8 tsp. hot pepper sauce
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender.
YIELD: 4 servings.
NOTE: I also added a can of kidney beans.
Recipe source: A Taste of Home magazine (June/July 2005)