Post by chief_cook2 on Sept 1, 2003 17:26:32 GMT -6
This recipe was given me by a friend in the 1960's, and I've never found a Spanish Rice recipe we like better.
3/4 pound ground beef
4 to 6 slices bacon
1 medium onion, diced
1/4 cup green Bell pepper, diced
1-1/4 cup uncooked long-grain rice
1/2 to 3/4 teasp. salt
Pepper, to taste
3-1/2 cups diced tomatoes (about 2 16-oz. cans)
sharp cheddar cheese, grated
Brown ground beef in a skillet; drain; remove beef and set aside.
Fry bacon; remove from pan and crumble.
Saute onion and bell pepper in a small part of the bacon fat;
remove from skillet.
Lightly brown raw rice in remainder of the bacon fat.
Combine all ingredients in a 13 x 9 inch greased baking dish. Cover
tightly with aluminum foil.
Bake at 350 F. for one hour. Check after one-half hour to see if
more liquid is needed. Add an 8 ounce can of tomato sauce or
tomato juice if needed. Stir well.
After one hour, remove dish from oven and sprinkle with grated
cheese. Replace dish in oven and bake for 10 more minutes,
uncovered, until cheese is melted.
3/4 pound ground beef
4 to 6 slices bacon
1 medium onion, diced
1/4 cup green Bell pepper, diced
1-1/4 cup uncooked long-grain rice
1/2 to 3/4 teasp. salt
Pepper, to taste
3-1/2 cups diced tomatoes (about 2 16-oz. cans)
sharp cheddar cheese, grated
Brown ground beef in a skillet; drain; remove beef and set aside.
Fry bacon; remove from pan and crumble.
Saute onion and bell pepper in a small part of the bacon fat;
remove from skillet.
Lightly brown raw rice in remainder of the bacon fat.
Combine all ingredients in a 13 x 9 inch greased baking dish. Cover
tightly with aluminum foil.
Bake at 350 F. for one hour. Check after one-half hour to see if
more liquid is needed. Add an 8 ounce can of tomato sauce or
tomato juice if needed. Stir well.
After one hour, remove dish from oven and sprinkle with grated
cheese. Replace dish in oven and bake for 10 more minutes,
uncovered, until cheese is melted.