Beefy Spanish Rice

Before I got married, I wasn't much of a cook. Actually, after I got married, I wasn't much of a cook for many years! But a dear friend gave me a wedding shower gift of a cooking magazine subscription along with a recipe box full of her family's favorite recipes. This recipe for Spanish rice was the first one I tried from her collection. Over the years it's become one of our family favorites, too. It's so easy and delicious, what's not to like about it?

Here's what you need:

1/4 cup olive oil
1 cup uncooked white rice
1 medium onion, diced
1 medium green pepper, diced
1 lb ground beef
1 can (15 oz) tomato sauce
1 teas dry mustard
1 teas chili powder
1/2 teas cumin
1/2 teas salt
1/4 teas pepper
2 cups very hot water

Heat the olive oil in a large pan. Add the rice and cook for a couple of minutes until the rice starts to brown.


Add the diced onion and green pepper. Cook until slightly soft. Add the ground beef and cook until no longer pink. Drain off some of the grease. I do this by tilting the pan to one side and pushing all the food to the other side. Then I use a turkey baster to suck up the grease. Real fancy, huh?


Stir in the tomato sauce, seasonings and hot water. Bring to a boil.


Cover and simmer over low for 25-30 minutes or until the liquid is absorbed and the rice is tender.


Sprinkle individual servings with shredded cheese if desired. Around here, it's always desired!