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Spanish Rice

Updated on July 19, 2013
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This recipe has been in my family for generations. My Mother used to take it to our family reunions and my sister took it to her company pot-luck luncheons, they always pleased their guests.

I recently made some changes and I received a lot of compliments, my sister gave me the idea to make stuffed peppers with this recipe and they turned out awesome!

Ingredients

  • 1-1/2 lbs Graziano Sausage
  • 1-1/2 lbs Hamburger, optional
  • 2 Large Peppers (Green, Red or Yellow), chopped
  • 1 Medium Yellow Onion, chopped
  • Black Pepper
  • Chili Powder
  • Crushed Red Pepper
  • Garlic Powder
  • 1/4 - 1/2 envelope Lipton Onion Soup
  • 1 c Rice (white or brown) or Quinoa, cooked to package directions
  • 4-6 (8 oz) cans Tomato Sauce
  • 1 (10 oz) can Rotel Original Tomatoes & Green Chilies
  1. Season sausage and hamburger with black pepper, garlic powder and crushed red pepper. Brown meat. Add chopped peppers and onions to meat mixture, cook until crisp tender or desired tenderness. Drain grease.
  2. Put the meat mixture in a large stock pot, add Rotel Tomatoes & Green Chilies and 4 cans of tomato sauce. Season to taste with black pepper, chili powder, crushed red peppers, garlic powder and 1/4 envelope of Lipton Onion Soup mix. Mix together.
  3. Make the rice or quinoa according to the package directions (1 cup non-cooked rice to make 2 cups cooked rice). Add to the meat mixture, stir. Adding the rice or quinoa usually makes the mixture drier and/or even change the taste of the mixture. This is where you determine whether or not you want to add additional tomato sauce or additional seasonings.
  4. Let this simmer for 20-30 minutes so the flavor is absorbed into the rice and you have it flavored the way you like it. It is now ready to eat!
  5. Use any leftovers to make stuffed peppers.

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