Main Dish Beefy Spanish Rice

I grew up in a small agricultural community surrounded by lots of farms, wineries and some excellent cooks.  It was a unique mix of people pulled together by food, a little art, a love of books, and a whole lot of fresh foods to choose from. 
 
My Grandmother Edith was such an amazing woman, and it was at her side I learned my way around a kitchen.  I am forever grateful for the years and time we had together, and all of the fabric shopping we did, we were dangerous!  But some of our best talks and special moments were around our old kitchen table.  You may have found us shelling beans or freeze drying apricots, and there was always something to talk about.  And when there were those quiet moments together, we didn’t notice.  I think we were both just happy to be with our best friend.
 
Well, now that I have gone and gotten all sentimental on you, I tell you this because this last week was five years since Grandma went to be with the Lord.  If there are fabric stores, and apricot orchards in Heaven, surely she has one of each.
 
Let’s make some food.  I made this for dinner this week and I wanted to share it with you.  You can experiment quite a bit with the things you add to and take from this recipe, but if you make it just like this, I promise you will like it 😉
 


Main Dish Beefy Spanish Rice

  • 2 pounds of extra lean ground beef
  • One green bell pepper
  • One onion
  • 2 cups of rice
  • 3 T. vegetable oil
  • 1 cube of chicken bullion
  • 1 t. salt
  • 1/2 t. garlic powder
  • 4 t. chili powder
  • 4 cups of water
  • 2 1/2 cups of your favorite salsa
  • 1/2 cup chopped cilantro packed and stems removed (don’t add until the end)

Brown ground beef and set aside.  In a medium stock pot, lightly brown rice, chopped onion, and chopped green pepper in vegetable oil.



Add the chicken bullion, salt, garlic powder, chili powder, salsa and water (no cilantro yet-we add that at the end.) Stir, cover and bring to a boil.  Reduce heat and simmer for about 30 minutes. 

 
 


Once the rice has absorbed the liquid, remove from heat, add ground beef, cilantro and stir in.  Cilantro seems to cook very fast, so the heat from the cooked rice does the trick, without making it mushy or the color of canned peas.  Sorry, I just do not like that color in my food!

 
 


I like to top with guacamole, sour cream and some shredded cheese.  To add a bit more fiber you can throw in a can or two of rinsed, drained black beans.  This reheats very well in the microwave and is one of my favorite “leftover lunches” or dinner’s the second day too 🙂 Since this recipe can be easily doubled, I sometimes like to make a huge batch and freeze it in flattened gallon-size freezer bags. 

 
Thank you so much for reading, your comments mean so much to me 🙂 Hugs & blessings to you and your family.  Here’s to shelling beans and buying fabric with those you cherish,
 
xoxo, Tanya

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Comments

  1. What a sweet post. I feel the same way about my grandma. She is still here with me and I cherish every moment spent with her and every phone call! Your grandma sounds like a lovely lady 🙂

    Great recipe, looks good!

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