Tomorrow is a family get together with my husband’s side of the family. It doesn’t seem to matter what they cook, it’s always amazing and delicious! This time we’re having a Mexican pot-luck dinner. The spicy aromas coming from the kitchen at Grandma’s house will be outstanding, with enchiladas, green chili & cheese cornbread, refried beans, tacos, burrito meat, tortillas, and much more! My contribution will be this Spanish rice, making it a day ahead of time will allow the flavors to blend well.
Great food & conversation, little ones playing around our feet…I’m looking forward to catching up with everyone!
6 cups cooked rice (which has been cooked in beef broth)
2 – 1/2 lbs. ground beef
1 – 15 oz. can chopped tomatoes
3 bell peppers (assorted colors), chopped
1 onion, chopped
1 teaspoon dried oregano
2 heaping teaspoons garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon onion powder
chopped cilantro to taste – optional
Brown the ground beef in a large skillet, then drain & move the cooked beef to a large bowl. In the same skillet, add a little oil, then saute the vegetables & garlic, then add the can of tomatoes, & the seasonings. Simmer the vegetables until they are just softened. Combine the vegetable mixture with the rice. Taste and adjust the seasonings as needed.
Besides the above seasonings, I like to add a little chili powder, and cayenne pepper. This is a great skillet meal all by itself, or can be served as a side dish. Enjoy!