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Spanish Rice

Dad served something like this for Mom’s Mexican Fiesta birthday lunch, but without the beef. It would be delicious in a tortilla with sour cream.

This recipe is from my Nana’s church, Donway Baptist, cook book:

  • 2 cloves garlic, crushed
  • ¼ c celery, chopped
  • 1½ c long grain rice
  • can diced tomatoes, with juice
  • 6 oz tomato paste
  • 1 bay leaf
  • pinch cayenne
  • 2 c hot water
  • 1 lb ground beef, lean
  • ¾ c green pepper, chopped
  • 1 tsp chili powder
  • 1 tsp sugar
  • 1 beef bouillon cube
  1. Scramble fry beef, drain and set in a baking dish.
  2. Heat 1 Tbs oil; add  garlic and celery and saute until soft.
  3. Add all ingredients in a baking dish. Bake 350F for 35-40 min. Stir occasionally and add more water if necessary to keep it moist. Remove bay leaf before serving

Serves 8-10 people

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This entry was posted on Wednesday, October 28th, 2009 at 8:30 am and is filed under Cow. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Spanish Rice”

  1. admin Says:
    December 14th, 2009 at 6:31 pm

    Made this for dinner tonight. Had to separate it into two casserole pots because my Corningware wasn’t big enough. I did the meat and sautéed veggies in one and spices and brown rice pre-soaked with black beans in the other. I baked them both at the same time. We really liked it but it could have had more “kick” to the spices.

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