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.