Rio Grande Especial Food

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RIO GRANDE ESPECIAL



Rio Grande Especial image

I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!

Provided by Kim Grant

Categories     Salad     Taco Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 12

1 pound ground beef
4 ½ cups water
1 (16 ounce) can tomato sauce
1 (12 ounce) can tomato paste
2 (4 ounce) cans chopped green chilies
1 cup instant rice
1 tablespoon white sugar
2 teaspoons chili powder
2 teaspoons minced garlic
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt

Steps:

  • Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
  • Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g

RIO GRANDE RICE



Rio Grande Rice image

Make and share this Rio Grande Rice recipe from Food.com.

Provided by shawnajean

Categories     Low Protein

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1/2 cup onion, finely diced
1 1/2 cups white rice, uncooked regular long grain
1 red pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
12 ounces tomato sauce
2 teaspoons salt
1 garlic clove, minced
1/4 teaspoon saffron, Mexican saffron (optional) or 1/4 teaspoon turmeric (optional)
3 cups water

Steps:

  • In a large saucepan, heat vegetable or olive oil over medium-low heat.
  • Sauté the onions in the pan until golden brown.
  • Add the rice to the pan and stir well to coat the grains with the oil.
  • Mix in the remaining ingredients.
  • Cover the pan and bring it to a boil, then reduce the heat to simmer and cook for 30-40 minutes until the rice is tender.
  • Stir the rice occasionally to keep it from sticking.

Nutrition Facts : Calories 263.3, Fat 7.4, SaturatedFat 1, Sodium 1086.2, Carbohydrate 45.1, Fiber 2.9, Sugar 3.9, Protein 4.4

RIO GRANDE ESPECIAL



Rio Grande Especial image

I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!

Provided by Kim Grant

Categories     Taco Salad

Time 55m

Yield 4

Number Of Ingredients 12

1 pound ground beef
4 ½ cups water
1 (16 ounce) can tomato sauce
1 (12 ounce) can tomato paste
2 (4 ounce) cans chopped green chilies
1 cup instant rice
1 tablespoon white sugar
2 teaspoons chili powder
2 teaspoons minced garlic
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt

Steps:

  • Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
  • Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g

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