Spanish Rice

Discussion in 'Recipes' started by Sheldon Scott, Jul 12, 2020.

  1. Sheldon Scott

    Sheldon Scott Veteran Member
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    Mom’s Spanish Rice
    My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. —Joan Hallford, North Richland Hills, Texas
    TOTAL TIME: Prep/Total Time: 20 min.YIELD: 4 servings.
    Ingredients
    • 1 pound lean ground beef (90% lean)
    • 1 large onion, chopped
    • 1 medium green pepper, chopped
    • 1 can (15 ounces) tomato sauce
    • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 2-2/3 cups cooked brown rice
    • Chopped green onions, optional
    Directions
    • 1. In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain.
    • 2. Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add rice; heat through, stirring occasionally. Garnish with green onions, if desired
     
    #1
  2. Trevalius Guyus

    Trevalius Guyus Well-Known Member
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    I leave out the beef, green pepper, cumin and chili powder. I add sauteed tofu, cooked until semi-crispy, then add tomato paste with a bit of veggie broth, EVO, rosemary and oregano. Yep, a great comfort dish, no doubt about it.
     
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  3. Gloria Mitchell

    Gloria Mitchell Veteran Member
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    Yuck...
     
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  4. Yvonne Smith

    Yvonne Smith Senior Staff
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    That sounds both delicious and healthy, too ! I would never leave out the green peppers though, and it would not seem like Spanish rice to me unless it had chili powder and/or cayenne. When I have them, I also add jalapeños.
     
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  5. Gloria Mitchell

    Gloria Mitchell Veteran Member
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    Dang it..I need this and can't figure out how to download it from here.Help!
     
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  6. Yvonne Smith

    Yvonne Smith Senior Staff
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    Take a screenshot of the post with the recipe, and that should save it to your photos, and then you can crop the photo and print out the picture with the recipe part, @Gloria Mitchell .

    You can also do a copy and paste. Just copy the information for the recipe, then paste it in your notes app, and then you can print it out from there.

    I looked it up online, and here is the link for it, Gloria.

    https://www.tasteofhome.com/recipes/mom-s-spanish-rice/
     
    #6
    Last edited: Jul 12, 2020
  7. Gloria Mitchell

    Gloria Mitchell Veteran Member
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    Thank you ..got it..
    Thought at first but was His mom's recipe.
     
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  8. Trevalius Guyus

    Trevalius Guyus Well-Known Member
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    As a gourmet vegan chef, I assure you that what I prepare is the direct opposite of your very polite reply.
     
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  9. Gloria Mitchell

    Gloria Mitchell Veteran Member
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    Lolol sorry could not think of another word to use. I am sure your version is good, however sounds more Italian than like Spanish rice. No offense , I am just been honest .
     
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  10. John Brunner

    John Brunner Very Well-Known Member
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    This cracks me up. Reminds me of online recipes where the reviewer makes nothing like the original dish, but gives it 5 stars anyway.
     
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  11. John Brunner

    John Brunner Very Well-Known Member
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    When I grab online recipes, I highlight/copy them, open up Word, then paste the text into a Word document. In order to not keep the internet formatting (large letters, hyperlinks), you go into a blank document, right-click, then under Paste Options you'll see a little clipboard with the letter A on it.

    You can also go to the top menu, click on Paste, select Paste Special, then Unformatted Text.

    I do this whenever I'm on a recipe website and want to save the recipe. I then read the comments and edit the ingredients/directions in my Word document to suit. I also rearrange the ingredients list if the author did not put them in the order in which they are used (a pet peeve of mine.) I also group the ingredients and put a space in between the ones that are used in each step of the recipe. Makes is SO much easier to follow exactly where I am, and to get the ingredients together before I start.

    The added benefit is the ability to organize and search recipes that are on my hard drive. I print out the ones I use most often, keep them in a 3 ring binder, and put them on the fridge with a magnet at eye level to reference when I make that dish.
     
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  12. Trevalius Guyus

    Trevalius Guyus Well-Known Member
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    Chefs have the ability to catch the essence of a given dish, improvise on the same, and come up with alternatives that please.

    If you're entertained, then I take satisfaction in making you "crack up." Bon appetit!
     
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  13. Yvonne Smith

    Yvonne Smith Senior Staff
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    Once again, I am totally lazy about this kind of thing. When I find a recipe that I like, I just add a bookmark to it, and then file it under my bookmark file for food/recipes.
    When I want to make it, I open my bookmarks , find the recipe, open it, and take the ipad into the kitchen to follow the recipe from there.



    E61140FA-2CF2-4864-8160-5A85723A0A7A.jpeg
     
    #13
  14. Gloria Mitchell

    Gloria Mitchell Veteran Member
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    The only problem was trying to copy and paste his recipe from this site. I know how do the other stuff. If trying to copy something from this site it always wants the whole page of stuff I don't need.
     
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  15. Beth Gallagher

    Beth Gallagher Veteran Member
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    Ugh, one of my biggest pet peeves. Even worse is when they substitute half of the ingredients, then give a "thumbs down" when their half-assed attempt is nowhere near the original recipe.
     
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