Tuesday, June 9, 2009

Spanish Rice

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Spanish Rice, to me, is either win or lose. There is no mediocre. This one is definitely a win, and I *think* it has to do with the home-canned chili sauce (which means I will have to get that recipe on here too!). My canned sauce has a sweetness to it that I think would be lacking in the storebought.

Of course, make it with storebought if you must. And hey~if you want to add some sweetness, just add some sugar! Try it and let me know if you like it.

I like to serve Spanish Rice with some cheese quesadilla topped with salsa and sour cream. It's cheap, it's light, and it's muy delicioso.

Here's what you need:

* 1 pound lean ground beef
* 1 small to medium chopped onion
* half a green bell pepper, chopped
* 1 (14.5 ounce) can canned tomatoes
* 1 cup water
* 3/4 cup uncooked long grain rice
* 1/2 cup chili sauce
* 1 teaspoon salt
* 1 teaspoon brown sugar
* 1/2 teaspoon ground cumin
* 1/2 teaspoon Worcestershire sauce
* 1 pinch ground black pepper
* 1/2 cup shredded Cheddar cheese

Brown your ground beef and cook your onions in a large, oven safe pot over medium-high heat with a bit of oil. Drain excess fat and turn heat down to medium-low. Stir in the green bell pepper, tomatoes, water, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.

Put the lid on and let simmer for about 30 minutes.

Add shredded cheddar cheese and put in 375 degree oven for 10-15 minutes or until cheese is melted and bubbly. (Or-in the mid summer, just put the lid on tight and turn heat down low on burner to avoid turning on the oven.)