Rick' Spanish Rice
As there was never enough Chili for a second meal, my Mother would make this recipe to extend it, but because I don't have my Mother's homemade Chili and home canned peppers, chopped tomatoes, and chilies. My recipe goes as follows:
DINNERMEAT - BEEF/PORKPARTIES/ EVENTS
8/5/20252 min read
Feeds:8 people with hearty appetites!
Ingredients
With a lidded saucepan, bring 4 cups of water to a boil and add a pinch of salt.
Add 2 cups of Long-Grained Rice
Bring back to a simmer and turn flames down to lowest flame and cover the top with lid. Cook for 20 minutes, and pull off flame to allow to cool and set. Fork the rice after it begins to cool.
2 lbs Ground Beef Chuck
1 large White or Spanish Onion, Chopped
1 Large Green Bell Pepper, Chopped
1 Large Red Bell Pepper, Chopped
4 Cloves Garlic, smashed and chopped
1 heavy pinch of salt to allow moisture to be released from vegetables when sauteing.
The type of pan I use is a high sided chicken fryer with a 3" high lip and lid to cover it.
Add 2lbs. Ground Chuck Beef, and brown well in pan. Lightly drain grease from pan.
Add 3-4 Tbsp EVOO (Extra Virgin Olive Oil) to a large warm saute pan. Add Green and Red Peppers to pan. Add pinch of salt. Turn heat up to medium-high. Once peppers begin to cook and become softer, add the onions and stir them into hot peppers. Allow to cook for 3-5 minutes stirring occasionally to prevent burning.
Add fresh Garlic to pan and incorporate.
Spices
In a ramekin or small bowl
1 tsp red pepper flakes
Add fresh crushed black pepper
2 Tbsp Chili Powder
1 Tbsp Paprika
1 tsp Cumin
1 Tbsp Granulated Garlic
Place all spices in the pan and stir in thoroughly and cover for 5-10 min on medium flames. Add 1 cup water if needed. Peppers and Onions should be getting much softer by now.
Add to the mix:
1 can Condensed Tomato Soup
1 can Hormel Chili with no beans
Two small cans Rotell Tomatoes and Chilies
2 Tbsp Worcester Sauce
For those who like it spicier, add 2 Tbsp Sarachi or Hot Sauce
Stir and Incorporate
Take your Rice and fork to loosen the grains apart and slowly fold the rice into the mixture in 3 steps into the mix.
The dish should have enough liquid but if you think it will be dry add some more water 1/2 cup and blend through.
To garnish bowls: Use Fresh Cilantro, Green Onions, Chilies, Salsa, or grated Cheddar Cheese.
Any leftovers? Make Spanish Rice Burritos with a salad for another meal.