October 21, 2012
I love using my crockpot to make dinner, mainly because it is so easy, but also because I have a slow-cooker recipe book by Goose berry Patch, with soo many dishes to try. One of the first things I tried, which quickly became a favorite, was a spanish rice recipe. Now that we are firmly planted in the fall season, it seemed time to break out this dish again. However, I remembered that with my early start to the work day and my husband’s later end, by the time we ate dinner the rice was a pile of mush. And although it still tasted good, the strange texture was something I wanted to remedy. So this time I decided to make it all on the stovetop. It may be a bit more work than throwing everything into a crockpot, but it was still simple to do. I used this opportunity to cut down on the ingredients since there are only 2 of us, and add some of my own variations to the flavor.
1 lb ground beef (use turkey for a healthier option)
1 small onion, chopped
1 green pepper, chopped
14.5-oz can of petite diced tomatoes
2 tsp chili powder
1 tsp salt
pepper to taste
1 tsp Worcestershire sauce
1 packet of taco seasoning
1 cup of uncooked rice
1/4 cup shredded cheddar cheese (I like extra sharp!)
First, brown the beef and drain. While you are doing that, in a separate pan, saute the onions and green peppers.
Once the beef has been drained and the onions are clear, stir in the green pepper and onion, tomatoes, and about a 1/4 cup of water into the beef pan. Then mix in the taco seasoning, chili powder, salt, and Worcestershire sauce. This is also a good time to start making your rice.
Allow the mixture to simmer about 15 minutes. Serve over rice and sprinkle with cheddar cheese. I believe this made about 5 servings for us. We usually eat a salad beforehand so we don’t overload on the main meal, but this is also very filling!