Spanish Rice, Upstate NY Style

Jane Whittaker

By
@janenov46

This seems to be a regional dish. Where I am from every Mom and Pop diner feature this from time to time. We don't have a single Spanish person there that I am aware of, so for me this is a surprising dish for the area.
This is another dish I always do when the kids come home for the holidays because it's quick, easy, and you can make up a big batch to feed everyone with very little effort.

Rating:
★★★★★ 1 vote
Comments:
Serves:
10
Prep:
15 Min
Cook:
40 Min

Ingredients

2 c
long grained, white rice, uncooked
1 large
onion, diced
1 large
green pepper, diced
1 Tbsp
olive oil
2 Tbsp
minced garlic from jar (time saver)
1 1/2 lb
ground beef, or ground chuck
6 oz
tomato paste
1 qt
diced tomatoes
1 tsp
cumin
2 c
beef broth
1 tsp
beef base
1/2 tsp
each salt and black pepper
1/4 tsp
crushed red pepper
8 slice
pepper jack cheese

Step-By-Step

1Cook the rice according to package directions while you are making the sauce. I use my rice cooker for this.
2Saute the onion and green pepper in olive oil until onion is translucent, add the garlic and cook a minute more.
3Add the hamburg and continue to cook until no longer pink. Don't drain.
4Add all the rest of the ingredients except the pepper jack cheese.
5Simmer 15 minutes, then add cooked rice.
65 minutes before you take out of the oven, place the pepper jack cheese around the outside of the Spanish Rice.
7Pour into a casserole sprayed with non stick spray.
8Bake in a preheated 350 degree oven for 30 minutes, or until starting to brown and all bubbly.

About this Recipe

Course/Dish: Beef, Rice Sides
Other Tag: Quick & Easy