Spanish Rice
image courtesy of www.tasteofhome.com
We've been having Spanish Rice for as long as I can remember. Our version is fairly plain so it is highly flexible and super cheap. Use any leftovers for a second meal stuffing burritos, a side dish to tacos, or a layer for nachos.
Spanish Rice
WARNING: Serves 10-12, this recipe can be halved
1 TBSP olive oil
1 large yellow onion, diced ($.25)
1 green capsicum, diced or 1 cup frozen ($.75 frozen price)
1/2 kg beef mince ($6)
4 cups cooking tomato sauce (we use Benedict's Passata cooking sauce, 2 -680g jars) ($4)
5-6 cups beef bouillon or water to cut costs
5 cups long grain white rice ($1)
Tabasco sauce or similar, to taste
salt, pepper, cayenne to taste
Optional add ins:
chopped garlic
sliced olives, green or black
pinto, red, or black beans
canned corn
canned tomatoes
canned diced chillies
shredded cheese
1 cup salsa
fresh chopped cilantro
sour cream
In a huge stock pot with a lid, heat the olive oil on medium high heat. Add onions and capsicum and sauté until soft, about 4 minutes. Remove the onions and capsicum and set aside.
Add the beef mince to the pot and brown, about 5 minutes. Return the onions and capsicum to the pot. Now add the cooking tomato sauce, the beef bouillon, the seasonings, and bring to a boil. Once its boiling, stir in the 5 cups of rice. Reduce the heat to medium low and put a cover on the pot.
Let the liquid simmer with the rice for approximately 20 - 25 minutes. Stir occasionally to make sure the bottom of the pot is not burning, and reduce the heat further if necessary to avoid it. You may have to go the other direction and increase the heat if there's still a lot of liquid and crunchy rice. With every stove we have and every brand of rice, the cooking time and liquid to rice ratio is slightly different, so be patient, adding liquid and heat if necessary.
Once the rice is soft and liquid fully absorbed, keep the lid on but remove the pot from the heat and let sit for 5 minutes before serving.
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