Post by frugalmel on May 1, 2006 7:45:50 GMT 10
Fully Loaded Spanish Rice
This simple, one-pot rice dish needs nothing more than a salad to complete the meal. I recommend using “converted” rice (not instant!) or brown rice for this recipe because the grains will stay separate and won’t go all mushy.
1 tbsp (15 mL) vegetable oil
½ lb (250 g) lean ground beef
1 medium onion, chopped
2 cloves garlic, squished
2 medium carrots, diced
1 stalk celery, chopped
½ medium green or red pepper, chopped
1 tsp (5 mL) salt
½ tsp (2 mL) ground cumin
1 28 oz (796 mL) can diced tomatoes
1 cup (250 mL) uncooked rice (converted white or brown)
1 cup (250 mL) frozen peas
1½ cups (375 mL) water
Heat the vegetable oil in a large (12 in. /30 cm) skillet or in a Dutch oven over medium heat. Add the ground beef, onion and garlic and cook, stirring, until the meat is no longer pink and the onions are beginning to soften — about 5 minutes. Add the carrots, celery, green or red pepper, salt and cumin and cook for another 5 minutes. Dump in the canned tomatoes, rice, peas and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pan and let cook for 20 to 25 minutes — stirring gently once or twice. Remove from heat and let stand for 5 minutes before serving.
Makes 4 to 6 servings.
SPLURGE! For an extra 50 cents a serving, you can double the meat in this recipe — if you absolutely insist. And for another few pennies, sprinkle some cheese on top of each serving.
Originally published in Today's Parent, February 2006
This simple, one-pot rice dish needs nothing more than a salad to complete the meal. I recommend using “converted” rice (not instant!) or brown rice for this recipe because the grains will stay separate and won’t go all mushy.
1 tbsp (15 mL) vegetable oil
½ lb (250 g) lean ground beef
1 medium onion, chopped
2 cloves garlic, squished
2 medium carrots, diced
1 stalk celery, chopped
½ medium green or red pepper, chopped
1 tsp (5 mL) salt
½ tsp (2 mL) ground cumin
1 28 oz (796 mL) can diced tomatoes
1 cup (250 mL) uncooked rice (converted white or brown)
1 cup (250 mL) frozen peas
1½ cups (375 mL) water
Heat the vegetable oil in a large (12 in. /30 cm) skillet or in a Dutch oven over medium heat. Add the ground beef, onion and garlic and cook, stirring, until the meat is no longer pink and the onions are beginning to soften — about 5 minutes. Add the carrots, celery, green or red pepper, salt and cumin and cook for another 5 minutes. Dump in the canned tomatoes, rice, peas and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pan and let cook for 20 to 25 minutes — stirring gently once or twice. Remove from heat and let stand for 5 minutes before serving.
Makes 4 to 6 servings.
SPLURGE! For an extra 50 cents a serving, you can double the meat in this recipe — if you absolutely insist. And for another few pennies, sprinkle some cheese on top of each serving.
Originally published in Today's Parent, February 2006
