Friday, October 24, 2008

Spanish Style Beef and Rice

I didn't have green pepper (that's a first), so I used red instead.
From Rachael Ray

I've taken this to pot lucks and gotten rave reviews.

2 cups beef stock
1 3/4 cups water
1 T butter
2 cups white enriched rice
1 T extra-virgin olive oil
1 lb ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 T Worcestershire sauce
2 cups tomato sauce
1/4 tsp ground cloves
2 tsp ground cumin
1/4 cup chopped flat-leaf parsley

Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20 minutes, until tender and liquids are absorbed. Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veg are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low. Combine cooked rice with meat mixture and serve.

This recipe is very versatile, you can even use it to stuff peppers.

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