Spanish Rice, the way Barbara Ham Stephens made it!
It's funny: I never think of making this for anyone unless I'm missing Mom. I make it for Dad when I visit, usually. I make it when asked. But my kids don't know much about it because I make it more for Dad in SC than I do here in KY. Here's the recipe for ALL of us!
1-2 pounds lean ground beef, browned
1 onion, chopped into large pieces
1 green pepper, also chopped into large pieces
Add onion and pepper to beef after it is mostly browned through, about 10 minutes after beginning to cook it.
Add one large can of crushed tomatoes and one small can of tomato sauce
Let this simmer, flavoring with garlic powder, onion salt and pepper, until onions are opaque.
Next, add about one cup of minute rice. This amount will depend on the juices from tomatoes. You may need a bit more or less rice. I use brown rice, lately. After about 10 more minutes, transfer this to a casserole dish and sprinkle 1 cup shredded cheddar cheese over the top and bake in the oven at 350 for about 18 minutes or until bubbling. Serves at least 4 hungry folks.
Yes, it's that simple! Enoy!
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