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Beefy Spanish Rice Recipe
|Bacon slices||3 (Cut Up)|
|Onion||1 Medium, chopped|
|Green pepper||1 Small, chopped|
|Ground beef||1 Pound|
|Long grain rice||1 Cup (16 tbs)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Taco sauce||4 Ounce (1 Can)|
|Worcestershire sauce||1 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2784 Calories from Fat 1446
% Daily Value*
Total Fat 161 g248.3%
Saturated Fat 69.7 g348.4%
Trans Fat 0 g
Cholesterol 446.2 mg148.7%
Sodium 2724.4 mg113.5%
Total Carbohydrates 212 g70.5%
Dietary Fiber 16.6 g66.4%
Sugars 11 g
Protein 124 g248.3%
Vitamin A 117.4% Vitamin C 212.6%
Calcium 103.8% Iron 76.7%
*Based on a 2000 Calorie diet
Set bacon aside.
Stir-fry onion and green pepper in drippings 3 to 5 minutes; remove.
Cook beef in wok, stirring often, till brown.
Drain off fat.
Return onion and pepper to wok.
Add uncooked rice; stir-fry 2 minutes.
Stir in undrained tomatoes, taco sauce, Worcestershire, 2 cups water, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Bring to boiling.
Reduce heat; cover and simmer 15 to 20 minutes or till liquid is absorbed and rice is done.
Top with cheese and bacon; cover and cook 1 minute.