Wednesday, July 16, 2008
Simple Spanish Rice
Looking for the perfect comfort food after a long day? Something nutritious but quick to prepare, that will warm your heart as well as your tummy?
I have the perfect dish for you. Take 15 minutes to prepare this easy Spanish rice with ground beef and peppers... and then go take a nice hot shower while it finishes cooking itself. By the time you are relaxed, dressed and ready to enjoy a glass of red wine your steaming pot will be full of this mildly spicy, flavorful dinner.
The simplicity of this meal is especially nice for people on a celiac or gluten free diet which can sometimes be time consuming to prepare. It also makes for great leftovers, and can be added to spice up a breakfast hash or scramble.
Simple Spanish Rice
What You’ll Need:
1 lb ground beef
1 large red pepper
1 small green pepper
½ large white onion, coarsely chopped
6 cloves garlic, minced
¼ cup tomato sauce
½ tsp garlic powder
¼ large lemon
Fresh milled black pepper
Crushed red pepper flakes
2 cups long grain white rice
4 cups water
4 tsp chicken bouillon ( = 4 bouillon cubes)
Olive oil (approx 4 – 5 tbsp)
Optional: small pinch of saffron, added when rice is boiling
How It Works:
Chop red and green pepper into small pieces (about ½ in). Heat 2 tbsp olive oil in pan at medium heat and sauté peppers with white onion. Squeeze lemon and lime into pan, discard skin and pulp. Grind a bit of black pepper (to taste) into pan. Sauté mixture until peppers have softened and onion is translucent. When finished, turn off heat and set aside.
Heat 1 tbsp olive oil in separate (wide) pan at medium heat and add minced garlic. Sauté until garlic is fragrant but not burned and add ground beef. Add garlic powder and dashes (to taste) of salt, pepper and crushed red pepper. Brown beef mixture, then turn off heat under pan.
Heat remaining oil in 3 quart stock pot. Add rice and sauté while stirring it constantly to make sure all grains are coated with oil. Cook until golden brown but do not let burn. Next pour in four cups of water and add chicken bouillon. Stir in tomato sauce, peppers and beef. Bring all to a boil, then reduce heat to low and simmer covered for 20 minutes until liquid is gone and rice is fluffy. Garnish with lemon wedge and cilantro.