Spanish Rice or Stuffed Peppers
(from MOCAJanelle’s recipe box)
This is one of my favorite recipes; Spanish Rice. It’s not only good right from the pan, it is an excellent dish to freeze in portions for a quick dinner later. You can also use the option listed below to make Stuffed Green Peppers. Enjoy!
Source: Betty Crocker
Categories: Dinner Dish
Ingredients
- 1/2 pound bacon (10 slices) cut into 1" pieces
- 1/2 pound lean ground beef
- 1 medium onion, chopped
- 2 cups water
- 1 cup uncooked rice, white or brown
- 1/2 bell pepper, chopped
- 1 can stewed tomatoes
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano leaves
- 1 1/4 teaspoons salt
- 1/8 teaspoon pepper
Directions
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Fry bacon in large skillet until crisp; drain on paper towels. Drain fat from pan. In same pan fry ground beef and onion until light brown; drain. Stir in bacon and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until rice is tender, about 30 minutes. Add a small amount of water during cooking if necessary.
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Stuffed Green Pepper Option: While rice is cooking remove the top and seeds from 4 large bell peppers. Place in water just to cover, bring to a boil and simmer 5 minutes. Preheat oven to 350 degrees. When rice is done spoon it into the peppers, pour 8 ounces tomato sauce over them, top with grated cheese. Bake uncovered 15 to 20 minutes.