Beefy Spanish Rice Recipe
Ingredients
| 3 slices bacon, cut up | ||
| Onion | 1 Medium, chopped | |
| Green pepper | 1 Small, chopped | |
| Ground beef | 1 pound | |
| Long grain rice | 1 Cup (16 tbs) | |
| 1 16-ounce can tomatoes, cut up | ||
| 1 4-ounce can taco sauce | ||
| Worcestershire sauce | 1 Teaspoon | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
Directions
In wok cook bacon over medium-high heat till crisp; drain, reserving drippings in wok.
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.
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.
Chef
