Spanish Rice With Beef Recipes

SPANISH RICE WITH GROUND BEEF

Steps:

• In a skillet, brown ground beef; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until the vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the rice is tender and most of the liquid is absorbed.

SPANISH STYLE BEEF AND RICE

Steps:

• Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
• minutes, until tender and liquids are absorbed.
• Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
• Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.
• * Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.
• Stuffed Peppers with Beef, Rice, Spinach and Cheese
• Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
• Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
• Preheat broiler to high.
• Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
• Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
• Yield: 4 servings
• Preparation time: 10 minutes
• Cooking time: 15 to 20 minutes
• Ease of preparation: easy
• Spicy Chopped Salad with Tortillas
• Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.
• Yield: 4 servings
• Preparation time: 10 minutes
• Cooking time: none
• Ease of preparation: easy

SPANISH RICE

Steps:

• In a large, heavy skillet, cook bacon until crisp. Remove to paper towels to drain; crumble after it has cooled down, and set aside. Drain most of the bacon grease from the skillet, leaving only a teaspoon or two.
• Add ground beef to skillet; cook, breaking up, until browned.
• Add chopped onion and green bell pepper; continue cooking until onion is tender.
• Add tomatoes, water, rice, chili sauce, salt, sugar, Worcestershire sauce, and pepper. Cover and simmer for 30 to 35 minutes.
• Before serving, top with the reserved crumbled bacon and, if desired, shredded Mexican cheese blend. Serves 6

BEEFY SPANISH RICE

Steps:

• In a large skillet, cook the ground beef, onion, green pepper and garlic until meat is no longer pink; drain. Stir in the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the rice is tender. Stir in tomato paste and cook until heated through. Serve with French bread.

BEEF SPANISH RICE

Steps:

• 1. Brown the ground beef with the bell pepper and onion until the beef is no longer pink and the onions are translucent.
• 2. Drain ground beef and return to pan.
• 3. Add remaining ingredients (except for cilantro). Bring to a boil, then cover and simmer for 30 minutes or until rice is done.
• 4. Garnish with fresh chopped cilantro.

SPANISH RICE WITH GROUND BEEF

Steps:

• Place a deep 12-inch skillet over MEDIUM-HIGH heat. Add ground beef and cook, stirring to break it up, until browned and crumbly, about 5 minutes. Drain or blot excess grease if necessary. Add the bell pepper, onion, and garlic. Cook, stirring occasionally for 3 to 4 minutes, until the onion and bell pepper have softened slightly. Add the uncooked rice, Rotel tomatoes, tomato sauce, and taco seasoning mix and stir to combine well. Stir in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.
• Remove the cover and stir the mixture well. Stir in the frozen corn, cover the skillet and continue to cook for another 5 minutes until the liquid has been absorbed and the rice is tender.
• Stir well and garnish with cilantro, if desired. Serve with any Mexican entrée, rolled in tortillas, or just add toppings and make it a meal!

MINUTE RICE'S SPANISH RICE WITH BEEF

Steps:

• Brown meat, breaking the pieces and stirring (about 5 minutes).
• Add corn, water, tomatoes and seasonings.
• Bring to a boil.
• Stir in rice.
• Cover and remove from heat.
• Let stand 5 minutes.

SPANISH RICE WITH GROUND BEEF

Steps:

• Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes.
• Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.