Monday, April 27, 2009

Spanish Beef and Rice

This is also from Rachael Ray's 30 min meals 2. I have altered it a little. She suggests to keep leftovers and make stuffed peppers, I just use it for more tortillas.

2 C beef stock
1 C rice
1 T olive oil
1 lb ground beef
salt and pepper to taste
2 cloves garlic finely chopped
1 large onion chopped
1 green pepper finely chopped
1 T Worcestershire sauce
1 C tomato sauce
1/4 tsp ground cloves
2 tsp cumin

Bring beef stock to a boil in a sauce pan, add rice, cover and let cook for 20 mins.

Heat a large skillet over medium-high heat. Add oil and beef, let cook for 2-3 minutes and add onion, garlic, pepper, and Worcestershire sauce. Cook for 5-7 minutes until veggies are tender. Add tomato sauce, cumin, and cloves. Bring to a bubble and turn heat to low.

Combine cooked rice with meat mixture. We put it on a tortilla with cheese. It would be a super carb fest with rice AND a tortilla. Great for athletes but maybe not so great for "occasionally golfs Steve". You could also just eat it by itself. I think it would be good with a salad, if you are on speaking terms with greens.

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