Easy Spanish Rice Meal
Apr. 30th, 2009 11:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
captpackrat1 pound ground beef
1 box Rice-A-Roni Spanish Rice
2 Tblsp butter, margarine or olive oil
2 cups water
1 can diced tomatoes, not drained, 2 cups diced fresh tomatoes or 1 16oz jar salsa
1 can corn, drained or 2 cups frozen corn, thawed
1 can pinto beans
Brown the ground beef and set aside.
Saute the rice and vermicelli in the butter or oil over high heat until golden, then pour in the water, the seasoning packet, and the tomatoes, corn, beans and ground beef. Bring to a boil, then reduce the heat to low, cover and simmer for about 20 minutes or until all the liquid has been absorbed and the rice is tender.
Serve as is, or try topping with grated cheddar or jack cheese, sour cream and/or sliced olives.
Serves a bazillion people.
1 box Rice-A-Roni Spanish Rice
2 Tblsp butter, margarine or olive oil
2 cups water
1 can diced tomatoes, not drained, 2 cups diced fresh tomatoes or 1 16oz jar salsa
1 can corn, drained or 2 cups frozen corn, thawed
1 can pinto beans
Brown the ground beef and set aside.
Saute the rice and vermicelli in the butter or oil over high heat until golden, then pour in the water, the seasoning packet, and the tomatoes, corn, beans and ground beef. Bring to a boil, then reduce the heat to low, cover and simmer for about 20 minutes or until all the liquid has been absorbed and the rice is tender.
Serve as is, or try topping with grated cheddar or jack cheese, sour cream and/or sliced olives.
Serves a bazillion people.
