my spanish rice with beef
 
 
yield: 6 servings 
 
1 lb.  lean ground beef
1 cup  rice -- regular, uncooked
28 oz.  diced tomatoes
2 cup  canned tomatoes
1 cup  water
1/2 tsp  oregano leaves
1/8 tsp  pepper
1/2 cup  onion -- chopped, 1 md
2/3 cup  green bell pepper -- chopped
1 tsp  chili powder
1-1/4 tsp  salt
 
cook and stir the meat and onion in a large skillet until the meat is 
brown. drain off the excess fat. stir in the remaining ingredients. 
 
to cook in a skillet: heat the mixture to boiling then reduce the 
heat and simmer, covered, stirring occasionally, until the rice is 
tender, about 30 minutes. (a small amount of water can be added if 
necessary.) 
 
to cook in the oven: pour the mixture into an ungreased 
2-quart casserole. cover and bake at 375 degrees f, stirring 
occasionally, until the rice is tender, about 45 minutes. serve hot. 
 
revised by h peagram 
 
 
 
(ID: 78455) Mirror: rec.food.recipes: Sat, Aug 2, 2003


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