Spanish Rice With Beef Food

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

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.

SPANISH RICE WITH GROUND BEEF AND EGGS

Steps:

• Drain tomatoes, reserving juices; pulse in a food processor until finely chopped. Preheat oven to 400 degrees. Heat a large, deep ovenproof skillet over medium-high heat; swirl in oil. Add chuck and cook, stirring occasionally, until browned, 7 to 8 minutes. Add pepper, garlic, chopped onion, and 2 teaspoons salt; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Stir in Worcestershire, scraping up browned bits. Add tomatoes; cook 3 minutes. Stir in rice, broth, and tomato juices. Bring to a simmer, cover, reduce heat to low, and simmer until rice is tender, about 17 minutes.
• Stir rice mixture; make 4 wells and crack 1 egg into each. Season with salt, cover, and bake until whites are set and yolks cooked as desired, 6 to 8 minutes. Top with sliced onion; serve immediately.

SPANISH RICE WITH BEEF

Steps:

• Heat oven to 350°F.
• Heat oil in skillet.
• Add garlic & celery, brown stirring constantly.
• Mix rice, tomatoes, tomato paste, salt, bay leaf and cayenne with hot water.
• Add to garlic & celery in skillet.
• Stir well & cover. Bring to boil, reduce heat & simmer 10 minutes.
• Brown beef & green pepper.
• Remove from heat and drain. Stir in chili powder, sugar, & beef bouillon.
• Combine rice & meat mixture in 3-qt baking dish.
• Bake at 350°F for 35 minutes.
• (Add water or tomato juice if necessary, stir occasionally).

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:

• 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.

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 BEEF

Steps:

• In a large skillet, cook ground beed over med heat, stirring occasionally, until browned, about 10 minutes.
• Drain off fat.
• Transfer beef to paper towel lined plate, wrapped with foil to keep warm.
• In same skillet, heat oil.
• Add onion and garlic, cook, stirring until tender, about 5 minutes.
• Stir in rice, recaito sauce and turmeric, cook, stirring, for 2 minutes.
• Add broth.
• Reduce heat to low, cover and simmer until rice is tender, about 10 minutes.
• Return beef to skillet.
• Stir in remaining ingredients, cook uncovered, stirring frequently, until heated through, about 5 minutes.

SPANISH RICE AND BEEF CASSEROLE

Steps:

• Brown the ground chuck with the minced garlic and drain.
• Crumble the ground chuck in the bottom of a 1 1/2 quart casserole dish.
• Sprinkle Minute Rice over the ground chuck.
• Sprinkle Vegetable Soup Mix evenly on top.
• Mix tomato soup and water, and then pour evenly over the top.
• Sprinkle shredded cheese evenly over the top.
• Bake, covered, in a pre-heated 350 degree oven for 30 minutes. Then uncover and bake for an additional 15 minutes.