As I mentioned in an older post, I’m not a huge fan of Rachael Ray, but there are about five or so recipes of hers that I actually really like. This is one of them. I’ve been making her Spanish Style Beef and Rice for a few years now and we really enjoy it. It’s quick, simple, and flavorful. I’m not sure what exactly makes the recipe Spanish as I am not entirely familiar with that cuisine but my guess would be the spices used, cloves and cumin, in the sauce. I like to make this when I have some ground beef and am bored with burgers. It’s not my favorite meal but it’s a good departure from a burger when you need it.
On the Food Network’s site, she makes this with a Spicy Chopped Salad to top it and also suggests using the meat mixture for stuffed peppers. I just make the one recipe for the Spanish Style Beef and Rice and you can too. As usual, a few alterations to this dish. For starters, I used ground turkey instead of ground beef and this was a great use for it. Ground turkey tends to be somewhat flavorless so the spices and vegetables really helped it out. I also used brown rice instead of white as we only eat brown. Finally, instead of tomato sauce, I used crushed tomatoes to give the dish more texture.
If you are not a fan of cumin or cloves, you may not like this because while it may look almost like a chili, the spices definitely give it a distinct flavor. Enjoy!
Overall rating: 3.5 stars
|2 cups beef stock
1 3/4 cups water
1 tablespoon butter
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
2 teaspoons ground cumin, 1/3 palmful, twice
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spicy Chopped Salad with Tortillas, recipe follows Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
minutes, until tender and liquids are absorbed.Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.