Spanish Rice ala Nita
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| |
| 3 | strips bacon |
| 1 lb. | lean ground beef |
| 1 | 6ounce can tomato paste |
| 1 or 2 Tbsp | butter |
| 1 | vidalia or sweet type onion, peeled, chopped |
| 1/2 | sweet bell pepper, seeded and chopped |
| 1/4 cup | fresh celery, chopped |
| 1 cup | uncooked white rice |
| 1 | 28ounce can chopped or crushed tomatoes, in juice |
| 1 cup | water |
| 1/4 cup | dark brown sugar |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| |
| cook bacon over medium-low heat until it is browned. remove bacon to a plate |
| with paper towels on it. allow it to drain. add beef to pan and cook over |
| medium heat, stirring often, breaking up beef well, leaving no lumps. cook |
| for about 5 minutes. add tomato paste, stirring in well. cook until beef is |
| browned, another 3 or 4 minutes, being careful not to burn. reserve beef in a |
| bowl. |
| |
| add butter to pan, melting it over low heat. stir in onions, celery and bell |
| pepper. cook over medium heat about 3 minutes or until onions are somewhat |
| translucent. add reserved beef. add rice, undrained tomatoes, water, dark |
| brown sugar. stir well. heat to boiling. reduce heat to low. cover and simmer |
| 30 to 35 minutes, stirring occasionally until rice is tender. crumble |
| reserved bacon and stir it in. season with salt and pepper. adjust seasoning. |
| serves 4 to 5. |
| |
| nita holleman |
| -- |
| (ID: 13851) Mirror: rec.food.recipes: Fri, Mar 14, 2003 |