Sunday, January 18, 2009

Emily's Spanish Rice

Serves 4 as a main dish.

1 tablespoon olive oil
1/2 pound hamburger
1 yellow onion, peeled and coarsely chopped
1 green pepper, cored and coarsely chopped
1/2 teaspoon commercial chili powder
1 1/2 cups water
1/2 cup tomato sauce
1 tablespoon butter
1 cup converted rice
2 tablespoons Worcestershire sauce
1/4 teaspoon Tabasco
1/4 teaspoon whole thyme leaves
Salt and pepper to taste

Heat a 2-quart Dutch oven and add the oil, hamburger, and onions. Saute until the meat browns and falls apart and the onions are clear. Remove excess fat from pan and add the green pepper and chili powder. Saute an additional 5 minutes. Add all remaining ingredients and bring to a boil. Cover the pan and cook over low heat for 25 minutes, or until the rice is tender.

From Jeff Smith's The Frugal Gourmet Cooks American

1 comment:

Robert Dabbs said...

I've made this delicious and simple recipe for years, ever since Jeff Smith's book was published. However, after I had made it the first few times I added a twist. Instead of the tomato sauce and water, I whirl a 14-15 oz. can of stewed tomatoes in the blender until nicely broken up. Pouring the tomatoes into a 2-cup measure, I add just enough water to equal 2 cups. I think this adds a bit more flavor and texture.

Robb in Phoenix