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Beefy Spanish Rice

Beefy Spanish Rice

M. Blakely

M. Blakely

Serves 4

This was one of my mother's favorite dishes while I was growing up, but she always started with the Rice-a-Roni box.

ᔥ Originally from "More From Your Wok" (1983 ed.) (from Better Homes & Gardens)

Ingredients

  • 2 slices bacon (cut up)
  • 1 onion (medium; chopped)
  • 1 small pepper, whole (green; chopped)
  • 1 lb ground beef
  • 1 c. rice (long-grain)
  • 16 oz tomatoes (canned; cut up)
  • 4 oz taco sauce
  • 1 tsp Worcestershire sauce
  • 1 c. Cheddar cheese (shredded)
  • 2 c. water
  • ½ c. salt
  • ⅛ tsp pepper

Instructions

Keep screen awake
  • 1
    Cook bacon in wok over medium-high heat till crisp. Drain & set aside, leaving the drippings in the wok.
  • 2
    Stir-fry onion & pepper . Remove from wok.
  • 3
    Cook ground beef till brown, stirring often.
  • 4
    Drain fat.
  • 5
    Leave beef in wok; add onion, pepper, & uncooked rice.
  • 6
    Stir-fry .
  • 7
    Stir in tomatoes and their sauce, taco sauce, Worcestershire, water, salt, & pepper.
  • 8
    Bring to boil, reduce heat, cover, & simmer till liquid is absorbed & rice is cooked (app. .).
  • 9
    Sprinkle cheese & bacon on top of dish, recover, & cook .

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