Canned wild rice
"Janet B" > wrote in message
...
> 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
Yep. I don't use an actual recipe and sometimes I would put beans or corn
in mine. About the only thing I would buy specifically for this dish is the
ground beef. Otherwise it was a good way to use things up.
|