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LOCATION: Recipes >> Rice >> Spanish Rice 18

Print this Recipe    Spanish Rice 18

Spanish Rice
Yield: 4 Servings

1 Tbsp olive oil
1/2 lb ground chuck
1 yellow onion
1 green pepper
1 chili powder
1-lb can stewed tomatoes
1 tbsp butter
1 c rice
2 Tbsp Worcestershire sauce
1/2 tsp Tabasco sauce
1/2 tsp whole thyme leaves
salt & pepper, to taste

Peel and coarsely chop the onion. Set aside. Core and coarsely
chop the green pepper. Set aside. Coarsely puree the stewed
tomatoes and add sufficient water to make 2 cups, if necessary.
Set aside. Heat a 2-quart Dutch oven and add the oil, hamburger,
and onions. Saute' until the meat browns and falls apart and the
onions are clear. Remove excess fat from pan and add the green
pepper and chili powder. Saute' an additional 5 minutes. Add all
remaining ingredients and bring to a boil. Cover the pan and cook
over low heat for 25 minutes, or until the rice is tender and most
of liquid is absorbed.

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