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

On Aug 16, 1:10*pm, 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

I certainly wouldn't argue about calling it Spanish Rice. The only
thing different about the Spanish Rice I grew up with and still make
is no frozen vegetables. Sometimes I make it meatless and sometimes I
use ground pork vs. beef. I think if I made it with chicken, however,
I'd call it Arroz con Pollo. There's a separate recipe that uses
ground beef and a LOT of thinly sliced onions (2 cups or more) rice
and tomato called Texas Hash.
Lynn in Fargo
Anything with rice is nice!

On Sat 16 Aug 2008 11:22:14a, Lynn from Fargo told us...

> On Aug 16, 1:10*pm, 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 bu
>> t 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
>
> I certainly wouldn't argue about calling it Spanish Rice. The only
> thing different about the Spanish Rice I grew up with and still make
> is no frozen vegetables. Sometimes I make it meatless and sometimes I
> use ground pork vs. beef. I think if I made it with chicken, however,
> I'd call it Arroz con Pollo. There's a separate recipe that uses
> ground beef and a LOT of thinly sliced onions (2 cups or more) rice
> and tomato called Texas Hash.
> Lynn in Fargo
> Anything with rice is nice!
>

Same here, no mixed vegetables! Otherwise, to me, it's just another
version of Spanish Rice.

I like Jeff Smith's recipe for "Spanish Rice" as his mother made it. It
contains ground beef.

--
Date: Saturday, 08(VIII)/16(XVI)/08(MMVIII)

*******************************************
Countdown till Labor Day
2wks 1dys 12hrs 9mins
*******************************************
I've wasted an excellent opportunity
to remain silent.
*******************************************

aem wrote:

> 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

It reminds me of Dirty Rice and Spanish Rice.

Becca

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.