Spanish Style Beef and Rice

I made this recipe for my family last night. Of course I can't leave well enough alone... I have to change it up a bit. Partially because I didn't have everything in stock and partially my family doesn't like everything in the recipe. Here is how I interpreted this recipe.


4 beef bullion cubes
3 3/4 cups water
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 2/3 pounds ground beef (80/20)
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 teaspoons ground cumin, 1/3 palmful, twice

Spicy Chopped Salad, recipe follows

Heat water and bullion cubes to a full boil. Add rice, reduce heat and cover pot. Cook 20 minutes, until tender and liquids are absorbed.

Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, and cumin. Bring mixture up to a bubble and reduce heat to low.

Combine cooked rice with meat mixture and serve with Spicy Chopped Salad,recipe follows.
{Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal.}

Spicy Chopped Salad
1/4-1/2 cup pitted Kalamata olives (from the olive bar next to the deli)
1 vine ripe tomato, seeded and chopped
1/2 red onion, chopped super fine
2 tablespoons salsa
1 Tablespoon lime juice
1/4 cup olive oil, eyeball it
Salt and pepper

Combine salad ingredients in a bowl.

I served it just like it is portrayed in the picture. A bed of rice, topped with meat and then a sprinkling of chopped salad. My 22 month old LOVED picking out the olives. This is a winner in our house!

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