Tuesday, August 19, 2008

Spanish Rice Not Fly

Bet the blog title got your attention.

The weirdest thing. I could not find one decent recipe for the kind of main course Spanish Rice my mom used to make. Looked all over the web. So today I concocted my own and thought you might like the recipe. Most of the recipes I read were gunked up with bacon and ketchup and garlic powder and even tomato soup. Disgusting to the max.

Grapeshot's Spanish Rice

Brown a pound of ground beef in a 10 inch skillet that has a lid. Remove the beef, and add a teaspoon or two of olive oil if the beef didn't render much fat. Into the skillet put a cup of diced onion, a small green pepper, diced and 2-3 gloves of garlic. Brown and stir until the onion is soft. Add 3/4 rice to the skillet and cook and stir until the rice is nicely coated with fat. Put the beef back into the skillet, stir, and add a 14 ounce can of tomatoes with their juice, about a cup of water, a few sprinkles of hot sauce, 1/2 t. fairly hot chili powder, 1/2 t. ground cumin, 1/2 t. Mexican oregano, 1 t. salt, some grindings of pepper (don't stint) and a shake or two of Worcestershire sauce. Stir together, put the lid (remember the lid?) on and cook over low heat for about 20-25 minutes until the liquid has been absorbed and the rice is tender. Taste and correct seasoning, if required.

That's it.

You can sprinkle with a little grated cheddar if you like, or put a sliced fresh tomato on top for exta color and beauty. Parsley might be good. Thyme is always a flavor pleaser.That's it? Easy, and made with fresh ingredients.

Tomato soup? Sheesh. Yuck. This will serve 4 or more depending on appetites or two teenage boys. Serve with a green salad and bread or bread sticks.

Don't ever say I didn't ever give you anything.

Grapeshot

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