Spanish Rice

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.

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