SPANISH RICE
1 cup long grain rice
1/4 cup oil
1 onion. sliced
5 cloves garlic, minced
1/4 cup chopped celery
2 cups cooked tomatoes
1 small can tomato paste
1 bay leaf
salt 'n pepper to tast
dash of cayenne pepper
3 cups hot water
1 pound ground beef
1 green pepper, chopped
1 teaspoon chili powder
1 teaspoon sugar
1 1/2 cups beef broth
1/2 tsp. each basil and oregano
Heat oil in heavy skillet; stir in rice and keep stirring to brown the grains. Add onion, garlic and celery and continue to stir and brown.
Pour in tomatoes, tomato paste, bay leaf, salt/pepper and cayenne mixed with hot water. Add remaining seasonings and stir well. Cover. When mixture boils for a few seconds, reduce heat to low and simmer for about 10 minutes.
In a skillet, sauté beef until lightly browned. Add green pepper and stir until lightly browned, then remove from heat and stir in chili powder, sugar and beef bouillon. Combine rice and meat mixture and simmer for about 30 minutes. Stir with fork and add a little water or tomato juice if necessary to prevent burning. If needed season additionally to taste. Remove bay leaf.
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