My Mother's Cooking - Spanish Rice
My Mother's Cooking - Spanish Rice
Spanish Rice
My Mother's Cooking
===================
Spanish Rice (Ground Beef with Rice, Tomatoes and Green Peppers)
===================
When i was growing up in Wisconsin, we raised a lot of tomatoes in our garden. When they were ripe, my mother often canned more than 100 quarts of tomatoes for use during the winter.
------------------------------
My mother was always looking for new ways to incorporate them into her meals in addition to chili and spaghetti sauce. Spanish rice is one of the ways that she did that, although I don’t remember her calling it that.
---------------------------------
She would brown some ground beef and chopped onions and then add some rice, tomatoes and spices and it would make a quick, one-dish meal. If we had green peppers in the garden or they were on sale, she would add them too.
---------------------------------
It didn’t have to be ground beef that she used. Sometimes she would cut up some smoked sausages or even some hot dogs instead. You could also use diced ham or leftover roast from the night before. My mother only used mild chili powder and sweet paprika to season this dish, but you can add hot chili peppers if you like.
===================
Difficulty:
Easy
Preparation Time:
60 Minutes
Cooking Time:
60 Minutes
====================
Ingredients:
1 Lb. of Lean Ground Beef
1 Large Onion peeled and coarsely diced
1 Large Green Pepper seeded and coarsely chopped
2 Cups of Long Grain White Rice
3 Cloves of Garlic minced
1-15 Oz. Can of Crushed Tomatoes
1-32 Oz. Box of Chicken Broth
½ Cup of Ketchup
1 Tablespoon of Mild Chili Powder
2 Teaspoons of sweet Paprika
3 Tablespoons of Oil
2 Teaspoons of Salt
Pepper to taste
=====================
Preparation:
- Brown the ground beef in the oil in a large kettle or Dutch oven, breaking it into chunks using a large wooden or slotted spoon.
- Add the chopped onions and green pepper and continue cooking. Sprinkle with the salt, pepper, chili powder and paprika and mix thoroughly.
- Add the rice and cook about one minute longer before adding the chicken broth, crushed tomatoes and minced garlic.
- Return the mixture to a boil and simmer over low heat, covered, for 40 minutes with occasional stirring.
- The rice should have absorbed most of the liquid and should be almost soft enough to eat. If necessary, you can add more water.
- Turn off the heat and let the mixture stand covered for 30 minutes until the rest of the liquid is absorbed.
- Serve with some good bread and a small salad.
====================================
How to Make Spanish Rice (Another Way)
More of my mother's recipes
- My Mother's Cooking - Spaghetti with Meatballs
My mother made her spaghetti using ground beef and her home canned tomatoes. Later,when she stopped canning, she began using tomato sauce or paste. I take it one step farther and start with inexpensive commercial spaghetti sauce and I prefer making m - My Mother's Cooking - Chicken Stew with Mushrooms, P...
Sometimes, when my mother cooked chicken, she would add her home canned tomatoes and peppers from the garden to make a tasty stew that could be served with rice, noodles or potatoes. We only grew green bell peppers in our garden, but now I like to us - My Mother's Cooking - Beef Pot Roast
One of my mother's standby recipes was for her beef pot roast. We all liked beef and this was a relatively easy one-dish meal. She would brown a chuck roast or a bottom round roast and then simmer it with onions partially covered with water. Half way - My Mother's Cooking - Pork Loin Roast - Two Differen...
My mother made pork loin roast in the traditional way. She used a standing pork rib roast and seasoned it with apples, onions and thyme. By the time my wife started cooking pork roasts for us, there were boneless roasts and everyone was concerned abo - My Mother's Cooking - Baked Ham and Scalloped Potato...
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save the bone and ham remnants to make - My Mother's Cooking - Pierogi Filled With Cottage Ch...
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit. My mother always used a mixtur - My Mother's Cooking - Pasta Salad with Salmon
Another of my mother's meatless meals consisted of shell noodles or elbow macaroni with canned salmon and green peas bound together with mayonnaise or salad dressing. To add even more color and complexity, you can add cherry tomatoes and sliced black - My Mother's Cooking - Homemade Soups (Chapter 8)
When my mother made soup, it was intended to be eaten as an entire meal. All of her soups were thick and contained either noodles, dumplings, rice or potatoes. Her meatless soups were made from vegetables that we grew in our own garden. Her chicken s - My Mother's Cooking - Potato Dumplings
Potatoes and dumplings are a match made in heaven. Most European countries make some form of dumpling using potatoes. The Italians make gnocchi, the Germans make spaetzle, klosse and kneodle. the Norwegians make krube and the Hungarians make galuska, - My Mother's Cooking - Potato Dumplings with Bacon an...
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon into boiling water. Then they a
North Central Wisconsin where my mother taught me how to cook.
Related
My Mother's Cooking - New England Clam Chowder with Rice, Onions and Bacon
Egg Fried Rice Recipe Inspired by Uncle Roger
My Mother's Cooking - Potato Dumplings With Bacon and Onions
Polenta À La Basquaise With Peppers, Tomatoes, and Egg: A Light and Refreshing Casserole Recipe
How to Make Perfect Chinese Fried Rice Every Time
