1950'S Spanish Rice Aka Texas Hash

Vicki Butts (lazyme)

By
@lazyme5909

I grew up eating this.

From Karen LaValley on Cooks.com.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1 1/3 c
instant minute rice (up to 1 3/4 cup)
1 Tbsp
oil
1/2 c
onion, diced
1/2
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
salt
1/8 tsp
pepper
1 lb
ground beef
1 clove
garlic, minced
1 Tbsp
mustard

Step-By-Step

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.
8Notes:
1 10-ounce can of Rotel can be substituted for the crushed tomatoes.

Add shredded cheese at end if desired.

About this Recipe

Course/Dish: Beef
Main Ingredient: Rice/Grains
Regional Style: American