Tuesday, January 31, 2006
Subject: Spanish rice from OMJ (courtesy Cynthia)
Ingredients: ¼ stick butter salt and pepper
1 10-oz package RM Quigg's yellow rice mix
(yes, you can use any yellow rice, but this is yummy)
1 medium onion coarsely chopped
1 medium bell pepper, seeded and diced
1 pound ground round (we used 1lb shrimp for Sara's veggieness)
1 10 oz. can RoTel original chunky tomatoes with green chilis
1 14.5 oz can diced tomatoes
¼ stick butter
salt and pepper
In large pammed (or buttered) pot with good heat transfer (8-qt or 6-st) sear meat until gray (break up chunks). Salt and pepper to taste (I like lots of pepper).
Drain juice from 2 tomato cans into measuring cup and add water to achieve amount of liquid on rice package (4 cups for 10 ounce package).
Add liquid, RoTel tomatoes, onion, green pepper, and 1 tsp salt to meat in pot, bring to boil and simmer about 30 minutes.
Add diced tomatoes & butter, bring to boil and stir in rice mix, bring back to boil for 1 minute, reduce to very low heat, cover, and simmer for 20 - 25 minutes, stirring once.
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