Quick Spanish Rice
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ½ cup green bell pepper, diced
- ½ cup onion, diced
- 1⅓ cups dry par boiled rice, such as Minute Rice
- ¼ cup butter, (½ stick / ¼ block)
- 1 cube beef bouillon
- 1¼ cups hot water
- 2 cups seasoned tomato sauce
- 1 can luncheon meat, cut into strips or cubes, (12 oz / 340 g)
Instructions
- Melt the butter in a large non stick pan, when hot, add the bell pepper, onion, and rice. Stir constantly until the rice is lightly browned.
- Dissolve the beef cube in the hot water, add to the pan along with the tomato sauce and luncheon meat. Bring quickly to a boil, then reduce heat to a simmer.
- Simmer uncovered until the rice is tender, about 5 minutes.
- Serve and enjoy.
Notes
High cost per serving due to the luncheon meat. I will research this to use hot cooked rice and not par boiled or minute rice.
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