1950's spanish rice aka texas hash

Name: 1950'S Spanish Rice Aka Texas Hash
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 1/3 cup(s) instant minute rice (up to 1 3/4 cup); 1 tablespoon(s) oil; 1/2 cup(s) 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 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1 pound(s) ground beef; 1 clove(s) garlic, minced; 1 tablespoon(s) mustard

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28 Pinches 1 Photo

Vicki Butts (lazyme)

Grapeview, WA

Updated on May 17, 2015

I grew up eating this. From Karen LaValley on Cooks.com.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 1/3 cups instant minute rice (up to 1 3/4 cup)
1 tablespoon oil
1/2 cup onion, diced
1/2 - whole green bell pepper, diced
1 14-oz cans crushed tomatoes
1 8-oz cans tomato sauce (or 2 cans if desired)
1 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
1 clove garlic, minced
1 tablespoon mustard

How To Make 1950's spanish rice aka texas hash

Step 1

In a large skillet, heat 1 tablespoon oil.

Step 2

Cook onion, green bell pepper, garlic and rice for several minutes, then add ground beef; cook until meat is no longer pink.
Step 3

In a bowl, add mustard, crushed tomatoes and tomato sauce. Mix well.
Step 4

Drain grease from meat mixture.
Step 5

Add tomato mixture.
Step 6

Season with salt and pepper to taste.
Step 7

Cook on low heat, covered, for 20 minutes.
Step 8

Notes: 1 10-ounce can of Rotel can be substituted for the crushed tomatoes. Add shredded cheese at end if desired.
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