On Sat, 13 Feb 2016 03:38:18 -0800 (PST), Cindy Hamilton
> wrote:
snip
>
>Just because it's highly Americanized doesn't mean we don't call it
>Spanish rice. Spanish rice with hamburger in it is a Midwestern
>classic. Here's the recipe from the 1979 edition of
>the Better Crocker Cookbook:
>
>Spanish Rice
>
>1/2 pound bacon (about 10 slices), cut into 3/4-inch pieces
>1/2 pound hamburger
>1 medium onion, chipped (about 1/2 cup)
>2 cups water
>1 cup uncooked regular rice (presume they mean long-grain)
>2/3 cup chopped green pepper
>1 can (16 ounces) stewed tomatoes
>1 teaspoon chili powder
>1/2 teaspoon dried oregano leaves
>1 1/4 teaspoon salt
>1/8 teaspoon pepper
>
>Fry bacon until crisp; drain on paper towels. Cook and stir hamburger and onion in 10-inch skillet until hamburger is light brown; drain. Stir in bacon and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until rice is tender, about 30 minutes. (Add small amount water during cooking if necessary.)
>6 servings.
>
>Yikes. Half an hour for rice. Can you say "exploded mush"?
>
>Cindy Hamilton

That's a 'one-dish meal' or a casserole or a hot dish. (is hot dish
one or two words?)
Mine is called Western Hash and is pretty much the same as above
except the seasonings are different.
All the brand names for tomatoes, salsa, rice etc., have a recipe on
the container back. Some use chicken, chorizo, pork sausage.
Janet US