Spanish Rice

3/4 lb ground beef
1/2 cup minced onions
1/3 cup diced green pepper
1 clove garlic, minced
1 tbs shortening
2 cups tomatoes
3/4 cups tomato paste
3 cups water
3-1/2 tsp salt
1/4 tsp pepper
2 tsp chili powder
1 cup uncooked rice

Brown meat, onions, green pepper and garlic in heated shortening, stirring occasionally to crumble meat. Drain off excess fat. Stir in tomatoes, tomato paste, 1 cup of the water, 2-1/2 teaspoon of the salt, pepper and chil1 powder. Simmer about 45 minutes or until thick, stirring occasionally. Put uncooked rice in a shallow baking pan. Toast in a moderately hot 400F over until golden brown, about 15 minutes, shaking pan occasionally so rice will brown evenly. Combine rice, remaining water, and salt in 2 quart saucepan. Bring to a boil; low heat. Cover and cook slowly about 15 minutes or until done.

Return To:
Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana