Updated: Feb 13
Spanish rice like mom used to make, just a bit easier using Rozie's Hot RelSa. This was a common dish growing up in the 60's, it 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% fat, drain 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, cook until heated through.
*Additional ways to use Spanish Rice
Halve bell peppers, remove seeds and veins.
Par-cook bell peppers by placing in a baking dish and then cooking in a preheated oven at 375 degrees for 15 minutes.
Add the Spanish rice to your bell pepper halve, top with some shredded cheese and place in the oven for about 15 minutes longer or until heated through.
Add Spanish rice to your bean and cheese burrito.