Friday, May 1, 2015

Recipe #69: Spanish Rice with Fresh Corn

I have two friends that really like Spanish rice.  It's a hearty meal that seems to have everything...meat, veggies and carbs, and it's a great dish to make for a potluck or for a meal that takes less than 45 minutes to prepare.  The fresh corn adds not only color, but great taste and a good crunch.  I think kids especially would like this, but perhaps with a little less chili powder. 

1 cup long grain rice                                              1 lb ground beef (I use 90/10)
1/2 cup chopped onion                                         1 pepper, chopped (I like using red, orange or
3 tbsp. canola oil or bacon fat or a                             yellow...less acid, more color)
    a combination..I use 2 bf, 1 ca                         2 cloves garlic minced, or 2 tsp jarred
1 stick celery, chopped                                          2 cans 14.5 oz each stewed diced tomatoes
1 ear fresh corn, kernels cut off the cob             1-2 tbsp chili powder, more if you wish
1 tsp salt

I put rice in a sieve and rinse with cold water, using my hand to go through the rice as I'm rinsing it to get the extra starch out.  Drain and let dry.  Heat oil/fat in heavy skillet over medium heat; add rice and cook, stirring constantly until lightly browned, about 10 minutes.  Add onions, garlic, pepper, celery, corn and ground beef and stir.  I break up the meat with a pancake turned, using the edge to pierce and make smaller pieces.  Cook until meat is no longer pink.  Add tomatoes with juice, another can filled with water, salt and chili powder.  Cover and simmer on low for about 30 minutes until rice is tender and most of the liquid has been absorbed.  I usually stir at the 20 minute mark to see how much liquid I have left.  If you have none, and rice is still not cooked through, add a little more water and stir.  Let sit in pan another few minutes before serving.   Bon appetit!





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