my spanish rice
 
yield: 4 serving 
 
1 lb.  cooked lean ground beef
1 cup  uncooked white rice
4 cup  canned tomatoes
1 cup  water
1/2 tsp  dried oregano
1/8 tsp  black pepper
1/2 cup  onion(s)
2/3 cup  sweet red pepper(s)
1 tsp  chili powder
1-1/4 tsp  table 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 
 
special notes 
 
servings | 6 
points per serving | 8 
 
mm by h peagram 
 
 
helen 
 
www.peagramfamily.com 
http://www.mompeagram.homestead.com/ 
thelimeyno1 at cogeco dot ca 
thelimeyno1 at hotmail dot com 
 
-- 
 
(ID: 78456) Mirror: rec.food.recipes: Sat, Aug 2, 2003


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