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Monday, May 2, 2011

Spanish Rice

I have the uncanny ability to remember where I get recipes from whether it's from my mother or mother-in-law, friends, family, food network, or magazines.  I remember reading a magazine at my parent's home in Valdosta, GA (where they lived before moving to Tallahasse, FL and after leaving Dothan, AL) and seeing this recipe for Spanish Rice in a magazine. Phillip and I had only been married a couple of years and I was still adding new recipes to my recipe box.  I read the recipe to my Mother and she thought it sounded good, too.  Our bellpepper plants already have baby bellpeppers growing on them and we enjoy adding our own peppers to recipes that call for them.  We enjoy certain foods in different seasons of the year and this is a recipe that I tend to cook more in the summertime.  

                                                           Spanish Rice

1 lb. ground chuck
2 - 8 oz. cans tomato sauce
1/2 cup water
1/2 cup diced bellpepper
1 cup cooked rice
1/4 cup butter
1 tsp. salt
1 tsp. sugar
1 tsp. yellow mustard
dash of pepper

Prepare your rice first.  Bring  3 cups of water to a boil.  Add a tsp. of butter and salt to boiling water.  Add rice, reduce heat to low, and stir several times during the first 5 min. of cooking.  Cover with a lid.  Set timer to 20 min.  Remove a tsp. of rice to check for doneness.

Cook ground chuck with onion and bellpepper and then drain.  Add tomato sauce, water, butter, salt, sugar, mustard, and pepper.  Simmer for 30 min.  Add cooked rice.  Stir together and serve.

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