| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Spanish |
Casseroles, Meats |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Rice |
| 1 |
lb |
Lean ground beef |
| 1/2 |
|
Onion — chopped |
| 3 |
tb |
Vegetable oil — or bacon |
|
|
Fat |
| 1 |
|
Garlic clove — minced |
| 1/2 |
|
Green bell pepper — |
|
|
Chopped |
| 2 1/2 |
c |
Stewed tomatoes |
| 1 |
ts |
Salt |
| 2 |
ts |
Chili powder |
INSTRUCTIONS
1. Wash rice, drain, and allow to dry thoroughly. 2. Heat oil in heavy
skillet; add rice. Cook, stirring constantly, until lightly browned, about
10 minutes. 3. Add onions, garlic, green peppers and beef. Stir often to
break up and brown meat; cook until onion is limp and lightly browned. 4.
Add undrained, chopped tomatoes and seasonings. Cover and simmer about 25
minutes or until rice is tender and most of the liquid has been absorbed.
Let stand, covered, for about 5 minutes before serving.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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