Emily's spanish rice

Yield: 4 Servings

Measure Ingredient
1 tablespoon Olive oil
½ pounds Hamburger
1 \N Yellow onion; coarsely chopped
1 \N Bell pepper; coarsely chopped
½ teaspoon Commercial chili powder (I like extra hot)
1½ cup Water
½ cup Tomato sauce
1 tablespoon Butter
1 cup Converted rice
2 tablespoons Worcestershire sauce
¼ teaspoon Tabasco
¼ teaspoon Whole thyme leaves
\N \N Salt & pepper to taste


Funny how the memory of a dish can stick with you for decades. When I was a child, my mother had a very limited food budget. It was during World War II and she made this dish often. I liked it, so l thought she was cooking this just to be nice to us. Now I realize that it is a great way to feed 4 people on ½ pound of hamburger. I don't make the dish often anymore but I still think about it now and then. This dish will not win any cooking contests but it will tickle your children . . . and perhaps give them some good memories.

Heat a 2-quart Dutch oven and add the oil, hamburger, and onions. Saut‚ until the meat browns and falls apart and the onions are clear. Remove excess fat from pan and add the green pepper and chili powder. Saut‚ an additional 5 minutes. Add all remaining ingredients and bring to a boil.

Cover the pan and cook over low heat for 25 minutes, or until the rice is tender.

Mom used to serve this with canned corn and white bread. I know you can do better than that.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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