aem wrote:
>
> Years ago in small town America we called this type of thing "Spanish
> rice" even though it was typically American. I made a version last
> night and it was tasty and comforting but nowadays I don't know what
> to call it. What's your name for it? Below is as made last night but
> there is room for substitutions pretty much throughout.
>
> No-name (yet) Rice
>
> 1 lb. ground round
> 1 med. onion, chopped
> 2 Anaheim peppers, chopped
> 1 large clove garlic, chopped
> 1 cup frozen mixed vegetables -- your choice, mine was mostly peas and
> corn
> 4 Roma tomatoes, chopped
> 1/2 tsp Mexican oregano
> 1/4 tsp thyme
> 1/2 tsp ground cumin
> 1 1/2 cups long grain rice
> 2 cups water (or use your light chicken stock if you have some)
>
> 1 TB annatto seeds (aka achiote seeds)
> 1/2 cup achiote oil
>
> Heat oil with annatto seeds to simmer for a few minutes. Cool,
> reserve. This is now achiote oil, mildly flavored with a dark reddish
> orange color.
>
> Heat a large pan (that has a cover) over medium heat, add enough oil
> to coat bottom of pan, then the onions and peppers, season with salt
> and pepper. When these soften, add the garlic and cook another couple
> of minutes. Remove. Raise heat, add beef, oregano, thyme and cumin,
> salt and pepper, stir and fry till brown and crumbled. Add another
> tablespoonful of achiote oil and the rice. Stir around until all the
> rice is coated with oil. Then add cooked vegetables back, along with
> about a cup of frozen vegetables. Mix well, then top with tomatoes.
> Add water (hot from your electric kettle saves a few minutes), stir
> briefly, bring to boil, reduce to simmer, cover, cook about 40
> minutes. Serve with warmed corn tortillas. -aem

Rice with vegetables and meat LOL. Bears no relation to anything I know
as Spanish rice.