Homestead Collective Recipe Archive

http://www.homesteadcollective.org/hcra/

Camp Spanish Rice

8 oz 80/20 or 85/15 ground beef
1/2 of a large onion, chopped medium
1/2 of a medium green bell pepper, chopped medium
1/2 of a 15 oz can of diced tomatoes
12 oz boiling hot water
1 1/2 tsp salt
1 tsp sugar
1 tsp chili powder
1/8 tsp black pepper
1/4 cup white or jasmine rice
cooking oil (avocado oil recommended for the high smoke point)
salt, to taste
cayenne pepper, to taste

Use a 10-inch stainless steel or enameled skillet (10-inch top diameter, 8-inch bottom diameter); the tomatoes in the recipe can damage the seasoning on a cast iron skillet. Cook mise en place, preparing all ingredients in advance so that you can give the cook your full attention.

Easiest veggie prep: Cut ends off onion and peel; cut in half from top to bottom; place one half cut side down and cut small sections top-to-bottom as for Julienne slices; stack several sections and chop end-to end. Remove core from bell pepper, cut in half top to bottom, then slice into long strips; stack strips and chop end-to end.

Begin heating water. Wet skillet well with oil. Add ground beef, place on medium heat and crumble and brown well. Remove from heat and drain off as much grease as possible.

Add onion, peppers, tomatoes, seasonings, rice and water and mix well. Return to medium heat and bring to a simmer. Simmer over medium heat, stirring often to prevent sticking, until rice is done and all liquid is absorbed (about 20 minutes); add more hot water if necessary during simmer. Add salt and cayenne pepper to taste.

Serves two.

This recipe was added: 14 November 2023