1950'S Spanish Rice Aka Texas Hash

Vicki Butts (lazyme)


I grew up eating this.

From Karen LaValley on Cooks.com.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 1 1/3 c
    instant minute rice (up to 1 3/4 cup)
  • 1 Tbsp
  • 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
  • 1/8 tsp
  • 1 lb
    ground beef
  • 1 clove
    garlic, minced
  • 1 Tbsp

How to Make 1950'S Spanish Rice Aka Texas Hash


  1. In a large skillet, heat 1 tablespoon oil.
  2. Cook onion, green bell pepper, garlic and rice for several minutes, then add ground beef; cook until meat is no longer pink.
  3. In a bowl, add mustard, crushed tomatoes and tomato sauce. Mix well.
  4. Drain grease from meat mixture.
  5. Add tomato mixture.
  6. Season with salt and pepper to taste.
  7. Cook on low heat, covered, for 20 minutes.
  8. Notes:
    1 10-ounce can of Rotel can be substituted for the crushed tomatoes.

    Add shredded cheese at end if desired.

Printable Recipe Card

About 1950'S Spanish Rice Aka Texas Hash

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

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