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Awesome Spanish Style Rice
Used in Stuffed Peppers and Burritos! |
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1 lb. ground beef
1 lb. hot Italian Sausage
1 medium onion, chopped
1 green bell pepper, chopped
1 pablano pepper, minced (opt.)
2 cloves garlic, minced
2 Tbls. olive oil
1 tsp. chili powder
2 14.5oz. cans diced tomatoes with juice
1 jar Heinz chili sauce
1 1/2 cups brown rice
1 1/2 cups water or chicken stock (reduced sodium)
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In the largest skillet you have with a lid, over medium heat, brown beef and sausage in hot oil until no longer pink and crumbled.
Add onion, bell pepper, and pablano pepper and saute until soft, about 10 minutes.
Add garlic and chili powder and saute for about 4 minutes.
Stir in undrained tomatoes, chili sauce, rice, and water or chicken stock and bring to a boil. Reduce heat to low and cover. Simmer for about 25 minutes, stirring occasionaly, until rice is tender. Remove from heat and uncover. Let stand for 10 minutes.
This dish is great on its own or you can stuff your peppers or tomatoes with it then bake at 350 degrees F. for about 20 minutes then sprinke with cheese. I love to make burritos with the rice, just add some sour cream, cheese, lettuce for crunch, and roll up in a large flour torilla
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Preparation Time: 20 minutes |
Serves: 8 - 12 |
| Recipe Origin: United States |
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Submitted by: |
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Matthew Z. Lawrence
New York
United States |
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| This recipe has been viewed 5542 times. |
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