Spanish or Mexican Rice
Serves 4
About 30 minutes, stovetop
1/2 cup chopped onion (about 1 medium sized onion)
1 Tbsp margarine or butter
1 Tbsp cooking oil (like Olive Oil or Canola Oil)
1 cup raw rice
1 cup prepared taco filling
1/2 cup diced green pepper (or any pepper)
2 cups water PLUS 1 tsp. beef bouillon powder
3 packets salsa mix from taco kit, OR 1/4 cup prepared salsa
1 heaping Tbsp. tomato paste
1/2 tsp. salt, to taste
1/2 tsp. lemon pepper, to taste
1/2 tsp garlic powder OR 1 clove garlic, smashed, or to taste
Melt margarine and oil in a saute pan. Add onions, and cook until onions are clear and soft; add in raw rice. Cook rice, stirring constantly, until rice is turning golden, about 3 or 4 minutes. Add in peppers and taco meat, and garlic if using fresh garlic. Heat all through for about 1 minute. Add in water and the rest of the ingredients and stir to blend well. Cover the pan, and lower heat to low or 'simmer', and simmer for about 15 to 18 minutes, until rice is cooked. Serve with a salad and some cornbread, or corn chips for a complete meal.
Taco Seasoning:
1 Tbsp. ground cumin
2 Tbsp. chili powder
1Tbsp dried minced onion, rubbed between your fingers to crush slightly
1/2 tsp. seasoning salt
1/2 tsp. salt (or to taste)
1 1/2 tsp garlic powder
1/2 tsp. dried oregano
1/2 Tbsp. beef bouillon powder
1/2 tsp. paprika
pinch cayenne, to taste
pinch cayenne, to taste
pinch of sugar
1Tbsp cornstarch
Mix all together. To make taco filling, stir this mixture into one or one and a half pounds browned ground beef. Add 1 cup cold water, stir well, and simmer until liquid is almost gone (about 15 minutes or so).
What a fun name! I love finding neat ideas to do with all those extras.
By the way, the Leftover Tuesdays Roundup is now posted. Thanks for participating!
An excellent use of leftovers! I’d make that as a first meal!
Thanks Meg, you never mentioned that you actually found something to do with the salsa packets. I just threw a bunch in the garbage.
Probably I did, you just tuned me out.