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–+ servings

Quick Spanish Rice

Adapted from a recipe in the Casserole Cook Book, page 139.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

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.