This meal has long been a family favorite. My mom’s been making it ever since I can remember, and although it’s a simple dish, it’s a frequent request at potluck dinners. Sometimes too, she’ll stuff this into whole green peppers with the tops chopped off and cook it that way (if you do this, cook until the peppers are soft and brownish – about an hour).
Mom’s Spanish Rice
2 or 2.5 c. dry rice, prepared as directed 20 cents
1 large can tomato sauce $1.38 (or free if you can your own)
1/2 lb. ground beef $1.78
1 small onion, chopped fine 20 cents
1/2 green pepper, chopped fine 30 cents
1 t. chili powder .05 cents
1 t. ground cumin .05 cents
salt and pepper to taste 10 cents
Total cost: $4.06
Preheat oven to 350 degrees. While preparing rice, fry ground beef, onion and green pepper, making sure to chop beef very fine (this helps to “spread” the beef so it won’t be noticed as much that you’re using less). Pour rice into a 9×13 pan. Add beef/veggie mixture, tomato sauce, and spices. Mix well (it should be fairly moist before baking. If not, add water and mix again), and bake for 30-40 minutes or until edges are starting to brown. Enjoy!
Want to spice it up? Serve with refried beans, or tortilla chips and homemade guacamole.