Spanish Rice

Michelle Koletar/Mertz Recipe

By Michelle Koletar/Mertz Mertzie

This is great for potlucks. My aunt made this for our family picnics when I was little, and I bugged her for it all the time. One of my favorites. When I was older, I started making it for my kids, and we all just love it. You can add some drained Mexicorn, black beans, pintos, etc., but I like it just as is. Also, spice this to your preference. I don't like this dish really hot, but you can add hot sauce, red pepper, more chili powder, etc. You can use a crockpot instead of an oven, if you like for this.


Recipe Rating:
 1 Rating
Serves:
4 for maindish; more for potluck
Prep Time:
Cook Time:

Ingredients

1 lb
ground beef
2 large
green peppers
1 large
onion
28 oz
can, whole plum tomatoes
1/2 c
regular rice (not instant cooking) - i like carolina yellow rice that comes w/ seasoning
5 Tbsp
chili powder
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Directions Step-By-Step

1
Preheat oven to 350 degrees Brown ground beef in a Dutch Oven & drain grease. Add a bit of worcestershire sauce & continue frying until very brown.
2
Add green pepper, onion, tomatoes. Sprinkle a little white sugar over the tomatoes. Heat to boiling, stirring well. Add rice & continue to heat to boil. Lower heat to simmer & mix in Chili Powder, salt, pepper, & any other spices you may want. Stir very well.
3
Cover w/ lid & bake for 1 hour, 15 mins, or put in crockpot & heat on low for 4-5 hours. I usually stir once or twice. This is yummy w/ cornbread.

About this Recipe

Course/Dish: Beef
Regional Style: Mexican
Collection: Picnic Picks!
Other Tag: Quick & Easy