spanish ricePosted: October 14, 2013
Don’t let this recipe fool you.
This rice isn’t spicy hot. But that doesn’t mean it’s not delicious.
I was surprised to read this dish calls for ground beef … but all the happier since it was my main squeeze tonight. That’s right – this dish and I are going steady.
After making this dish per Mom’s instructions I read up a little more on the history of Spanish Rice which you might want to check out.
foodie tips ~
♥ Bacon drippings or shortening? Seriously ~ this is Texas. Go for the bacon drippings.
♥ We all know that food portions were smaller back in the 1970s. So when this calls for a “small box” of rice, I’m thinking it must have been 3 ½ cups of rice. The smallest box of rice I found at my local grocery store was about 7 cups strong (14 ounces). Supersize me.
♥ This is a great-tasting recipe but if you want something spicy you better add some cumin or chili powder or maybe even a can of Rotel (drained).
¼ cup | bacon drippings (or shortening)
1 | onion, thinly sliced
small box | minute rice
½ | green pepper, diced
1 pound | ground beef
2 8-ounce cans | tomato sauce
1 teaspoon | prepared mustard
to taste | pepper
to taste | salt
1 ¾ cups | hot water
ii. what to do
1. In a medium sized pot prepare the bacon over medium heat. Remove the bacon strips and set aside reserving the drippings in the pan. The bacon isn’t used in this recipe so now you have something to snack on while you finish this out. :)
2. Add the onion, rice, pepper and meat. Stir over high heat until lightly browned (including the rice).
3. Add the tomato sauce, mustard, pepper, salt and hot water. Bring to a boil; then simmer uncovered for about 5 minutes. Shake your maracas – it’s ready!
Serve warm, as a sidekick or a main dish. Leftovers refrigerate well. This makes a lot of rice!
A scan of Mom’s original recipe card:
And for those who want to learn a little more about how to shake your maracas: