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Monday, May 24, 2010

Spanish Rice from Spain
Authentic Rice and Beans

This easy Spanish rice recipe has
the perfect balance of seasonings,
vegetables, meat, beans, and rice.
If you want a real authentic,
tasting Spanish rice, this is it!

1 Tablespoon butter
3/4 cup Basmati rice*
2 medium-large onions, diced
1 1/4 cups chicken broth**
3/4 teaspoon turmeric
1 pound ground beef
1/4 teaspoon lemon pepper
1 1/2 teaspoons chili powder
1-2 teaspoons freshly crushed cumin***
1 teaspoon black pepper
1/2 green bell pepper, diced
2 large tomatoes, washed and diced
1 teaspoon sugar
1/2 cup frozen corn
1/2 cup frozen peas
1 cup cooked black, pinto, or kidney beans
salt, to taste
1 Tablespoon freshly chopped cilantro
4-6 ounces cheddar cheese, shredded

Melt butter in saucepan and add about 1/4
of your total chopped onions (about 1/2 an onion).
Cook and stir for several minutes;
add rice and stir until mixed.
Add chicken broth and turmeric and stir.
Cover and bring to a boil.
Once boiling, stir once and re-cover.
Cook on low for 20 minutes
or until rice is fully cooked.
In skillet, brown ground beef with
remaining onions; drain excess grease.
Add lemon pepper, chili powder, cumin, pepper,
bell pepper, tomatoes, sugar, corn, and peas.
Cook and stir until simmering; simmer for a minute or so.
Lightly grease a 9 x 13-inch baking dish.
Drain a little of the juice from the meat mixture
into the dish, to coat the bottom.
In a large bowl, combine cooked rice,
meat mixture, beans, and cilantro.
Toss to mix well, and add salt to taste.
Pour into prepared baking dish
and top with shredded cheese.
Bake at 350 degrees F. for about 30 minutes.

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