1950'S Spanish Rice Aka Texas Hash
Vicki Butts (lazyme)
From Karen LaValley on Cooks.com.
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- 1 1/3 c
- instant minute rice (up to 1 3/4 cup)
- 1 Tbsp
- 1/2 c
- onion, diced
- whole green bell pepper, diced
- 1 14-oz can(s)
- crushed tomatoes
- 1 8-oz can(s)
- tomato sauce (or 2 cans if desired)
- 1 tsp
- 1/8 tsp
- 1 lb
- ground beef
- 1 clove
- garlic, minced
- 1 Tbsp
1In a large skillet, heat 1 tablespoon oil.
2Cook onion, green bell pepper, garlic and rice for several minutes, then add ground beef; cook until meat is no longer pink.
3In a bowl, add mustard, crushed tomatoes and tomato sauce. Mix well.
4Drain grease from meat mixture.
5Add tomato mixture.
6Season with salt and pepper to taste.
7Cook on low heat, covered, for 20 minutes.
1 10-ounce can of Rotel can be substituted for the crushed tomatoes.
Add shredded cheese at end if desired.