Monday, July 13, 2009

Grandma Merri's Spanish Rice Dinner

Cooking was not one of my Mom's favorite things, but there were several things she made and enjoyed making. Spanish rice was certainly one of them, and I always loved it when she made it.
I have made it so many times myself that the little card it is typed on sits unused in my recipe file card box. Now I just make it as I do so many other things, adding this or that, changing something here or there.

This is a main-dish, not a side dish like Mexican rice. Its one of the very few things I find any use for "minute rice" for.

I'm reprinting the recipe exactly as it is on her recipe card. It is delicious.

1 lb. ground beef
1/4 c. crisco oil
1/2 c. chopped onion
1/2 c. green pepper
1 1/2 c. instant rice
Brown above until golden in color
1 c. HOT water
2 -8 oz. cans tomato sauce
1 tsp. salt
1 tsp. sugar
1 tsp. lemon juice
1/4 tsp. pepper
Bring to a rolling boil, reduce heat and simmer uncovered 5 minutes.
She has a note that says: (I usually add a dash or so of catsup and stir it together before removing from the heat)

My own notes now:
Unless you buy really lean meat, you certainly don't need the vegetable oil. That stuff will kill you!
I haven't used sugar in it in years.
I often use diced tomatos in place of the tomato sauce.

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