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Spanish Style Beef and Rice

4.3(47)

by Rachael Ray·published 2016-11-18

Open original recipe

MexicanMain Dish

Servings

4 servings

Total time

—

Calories / serving

—

Ingredients (36)

serves

2 cups beef stockbeef-stock
1 3/4 cups waterwater
1 tablespoon butterbutter
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the panolive-oil
1 2/3 pounds ground sirloinground-beef
Salt and peppersalt-and-pepper
1 large onion, finely choppedonion
4 cloves garlic, choppedgarlic
1 green bell pepper, seeded and finely choppedbell-pepper
1 tablespoon Worcestershire sauceworcestershire
2 cups tomato saucetomato-sauce
1/4 teaspoon ground clovesclove
2 teaspoons ground cumin, 1/3 palmful, twicecumin
1/4 cup chopped flat-leaf parsley, a couple of handfulsparsley
Spicy Chopped Salad with Tortillas, recipe follows
4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzlingolive-oil
1 clove garlic, crackedgarlic
10 ounces triple washed spinach, stems removed and coarsely choppedspinach
Salt and peppersalt-and-pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato saucetomato-sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheesemonterey-jack
2 hears romaine lettuce, choppedlettuce
3 tablespoons canned or jarred sliced jalapenos, drainedjalapeno
3 tablespoons salad olives, Manzanilla with pimento, drained
1 vine ripe tomato, seeded and choppedtomato
1/2 red onion, choppedred-onion
1 cup broken tortilla chips, any varietytortilla-chips
2 tablespoons taco saucetaco-sauce
1 lime, juicedlime
2 tablespoons chopped cilantro or flat-leaf parsleyparsley
1/4 cup olive oil, eyeball itolive-oil
Salt and peppersalt-and-pepper

Instructions (21 steps)

01Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
02minutes, until tender and liquids are absorbed.
03Heat 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.
04Combine 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.
05* Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.
06Stuffed Peppers with Beef, Rice, Spinach and Cheese
07Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
08Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
09Preheat broiler to high.
10Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
11Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
12Yield: 4 servings
13Preparation time: 10 minutes
14Cooking time: 15 to 20 minutes
15Ease of preparation: easy
16Spicy Chopped Salad with Tortillas
17Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.
18Yield: 4 servings
19Preparation time: 10 minutes
20Cooking time: none
21Ease of preparation: easy