Spanish rice like mom used to make, a bit easier using Rozie's Hot RelSa. This was a common dish growing up in the 60's, smells so good cooking.
1 pound ground beef, 90% lean
¼ cup Rozie’s Hot RelSa
½ green bell pepper, coarsely chopped
1 can (14 ½ ounces) stewed tomatoes
1 ½ cups water
1 cup uncooked long grain rice
1 teaspoon salt
2 tablespoons tomato paste
In a large skillet, cook the ground beef until no longer pink, no need to drain when using 90% lean. If using 75 or 80% go ahead and drain the fat off at this point.
Stir in the next 6 ingredients; bring to a boil. Reduce heat, cover and simmer for 20 minutes until the rice is tender. Stir in tomato paste and cook until heated through.
Serve as is with a slice of crusty French bread.
Spanish Rice for stuffed peppers:
Clean and par cook your peppers. Stuff bell peppers with Spanish rice and bake until peppers are cooked through, top with cheese.
*I like slicing bell peppers in equal halves with the stem still attached for stuffed peppers. Traditionally you'll see the top sliced off and sitting upright.
Use Spanish rice in a wet burrito, a story and recipe for another day.