I have a Spanish Rice and Beef recipe that calls for a can of stewed
tomatoes. Looking in my pantry I see Tomatoes, Crushed Tomatoes and Diced
Tomatoes. That's pretty well what is carried in the stores around here as
far as I know.

Is stewed in this case just a can of regular tomatoes? Or something
specific I buy by name?

I'm probably going to cook the recipe in a few minutes using diced,
regardless.

Advanced Primate
XP Pro 64 Bit O/S

Advanced Primate wrote:
> I have a Spanish Rice and Beef recipe that calls for a can of stewed
> tomatoes. Looking in my pantry I see Tomatoes, Crushed Tomatoes and Diced
> Tomatoes. That's pretty well what is carried in the stores around here as
> far as I know.
>
> Is stewed in this case just a can of regular tomatoes? Or something
> specific I buy by name?
>
> I'm probably going to cook the recipe in a few minutes using diced,
> regardless.
>
> Advanced Primate
> XP Pro 64 Bit O/S
>
>


Stewed tomatoes have a little sugar and celery. Use the canned whole
peeled tomatoes or the diced ones, and plan on needing to add a pinch of
sugar.

Best regards,
Bob

Advanced Primate wrote:
> I have a Spanish Rice and Beef recipe that calls for a can of stewed
> tomatoes. Looking in my pantry I see Tomatoes, Crushed Tomatoes and
> Diced Tomatoes. That's pretty well what is carried in the stores
> around here as far as I know.
>
> Is stewed in this case just a can of regular tomatoes? Or something
> specific I buy by name?
>
> I'm probably going to cook the recipe in a few minutes using diced,
> regardless.
>
> Advanced Primate
> XP Pro 64 Bit O/S

Stewed tomatoes are different. They've been, well, stewed with onion, bell
pepper and celery. So add those things if the recipe doesn't already call
for them. And I'd use the diced tomatoes.

Jill

"Advanced Primate" > wrote in message
. ..
>I have a Spanish Rice and Beef recipe that calls for a can of stewed
>tomatoes. Looking in my pantry I see Tomatoes, Crushed Tomatoes and
>Diced Tomatoes. That's pretty well what is carried in the stores
>around here as far as I know.
>
> Is stewed in this case just a can of regular tomatoes? Or something
> specific I buy by name?
>
> I'm probably going to cook the recipe in a few minutes using diced,
> regardless.
>
> Advanced Primate
> XP Pro 64 Bit O/S


Not sure where you are, but for future reference, I'd be very surprised
if your local stores don't carry canned stewed tomatoes.

-T

In article >, "Advanced
Primate" > wrote:

> I have a Spanish Rice and Beef recipe that calls for a can of stewed
> tomatoes. Looking in my pantry I see Tomatoes, Crushed Tomatoes and
> Diced Tomatoes. That's pretty well what is carried in the stores
> around here as far as I know.

>
> Is stewed in this case just a can of regular tomatoes? Or something
> specific I buy by name?

By name. Stewed tomatoes contain celery, onions, green pepper, and
tomatoes. Very common for use in the kind of recipe yiou mention. Or
in a hotdish. I find they are also on the sweet side - probably have
sugar added, too. The diced will be okay, especially if you add some
onion and celery and green pepper when frying the ground(?) beef.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

"Advanced Primate" > wrote in message
. ..
>I have a Spanish Rice and Beef recipe that calls for a can of stewed
>tomatoes. Looking in my pantry I see Tomatoes, Crushed Tomatoes and Diced
>Tomatoes. That's pretty well what is carried in the stores around here as
>far as I know.
>
> Is stewed in this case just a can of regular tomatoes? Or something
> specific I buy by name?
>
> I'm probably going to cook the recipe in a few minutes using diced,
> regardless.
>
> Advanced Primate
> XP Pro 64 Bit O/S

Thanks to all for replies. My wife was in bed sleeping while I was
comtemplating this recipe, I was babysitting and couldn't leave the house.
I held off and checked our local store. Indeed there is a "Stewed
Tomatoes". It's basically between "crushed" and "diced" from what I can
see.

I made it up for supper, the recipe turned out great and everyone here loved
it. I definately will be trying other versions of this recipes, "Easy
Spanish Rice and Beef " from allcooks.com

Advanced Primate
XP Pro 64 Bit O/S

On Sat 07 May 2005 06:01:16p, Advanced Primate wrote in rec.food.cooking:

> "Advanced Primate" > wrote in message
> . ..
>>I have a Spanish Rice and Beef recipe that calls for a can of stewed
>>tomatoes. Looking in my pantry I see Tomatoes, Crushed Tomatoes and
>>Diced Tomatoes. That's pretty well what is carried in the stores around
>>here as far as I know.
>>
>> Is stewed in this case just a can of regular tomatoes? Or something
>> specific I buy by name?
>>
>> I'm probably going to cook the recipe in a few minutes using diced,
>> regardless.
>>
>> Advanced Primate
>> XP Pro 64 Bit O/S
>
> Thanks to all for replies. My wife was in bed sleeping while I was
> comtemplating this recipe, I was babysitting and couldn't leave the
> house. I held off and checked our local store. Indeed there is a
> "Stewed Tomatoes". It's basically between "crushed" and "diced" from
> what I can see.
>
> I made it up for supper, the recipe turned out great and everyone here
> loved it. I definately will be trying other versions of this recipes,
> "Easy Spanish Rice and Beef " from allcooks.com

Give this one from The Frugal Gourmet a try. It's my favorite!


* Exported from MasterCook *

Spanish Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
1/2 lb Ground chuck
1 ea Yellow onion
1 ea Green pepper
1 ts Commercial chili powder
1 ea 1-lb can stewed tomatoes
1 tb Butter
1 c Converted rice (like Uncle Ben's)
2 tb Worcestershire sauce
1/2 ts Tobasco sauce
1/2 ts Whole thyme leaves
Salt & pepper, to taste

Peel and coarsely chop the onion. Set aside. Core and coarsely chop
the
green pepper. Set aside. Coarsely puree the stewed tomatoes and add
sufficient water to make 2 cups, if necessary. Set aside. Heat a
2-quart
dutch oven and add the oil, hamburger, and onions. Saute' until the meat
browns and falls apart and the onions are clear. Remove excess fat from
pan and add the green pepper and chili powder. Saute' an additional 5
minutes. Add all remaining ingredients and bring to a boil. Cover the
pan and cook over low heat for 25 minutes, or until the rice is tender
and
most of liquid is absorbed.


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Sat 07 May 2005 06:01:16p, Advanced Primate wrote in
> rec.food.cooking:
>
>> "Advanced Primate" > wrote in message
>> . ..
>>>I have a Spanish Rice and Beef recipe that calls for a can of
>>>stewed
>>>tomatoes. Looking in my pantry I see Tomatoes, Crushed Tomatoes
>>>and
>>>Diced Tomatoes. That's pretty well what is carried in the stores
>>>around
>>>here as far as I know.
>>>
>>> Is stewed in this case just a can of regular tomatoes? Or
>>> something
>>> specific I buy by name?
>>>
>>> I'm probably going to cook the recipe in a few minutes using
>>> diced,
>>> regardless.
>>>
>>> Advanced Primate
>>> XP Pro 64 Bit O/S
>>
>> Thanks to all for replies. My wife was in bed sleeping while I was
>> comtemplating this recipe, I was babysitting and couldn't leave
>> the
>> house. I held off and checked our local store. Indeed there is a
>> "Stewed Tomatoes". It's basically between "crushed" and "diced"
>> from
>> what I can see.
>>
>> I made it up for supper, the recipe turned out great and everyone
>> here
>> loved it. I definately will be trying other versions of this
>> recipes,
>> "Easy Spanish Rice and Beef " from allcooks.com
>
> Give this one from The Frugal Gourmet a try. It's my favorite!
>
>
> * Exported from MasterCook *
>
> Spanish Rice
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories : Casseroles Main dish
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 tb Olive oil
> 1/2 lb Ground chuck
> 1 ea Yellow onion
> 1 ea Green pepper
> 1 ts Commercial chili powder
> 1 ea 1-lb can stewed tomatoes
> 1 tb Butter
> 1 c Converted rice (like Uncle Ben's)
> 2 tb Worcestershire sauce
> 1/2 ts Tobasco sauce
> 1/2 ts Whole thyme leaves
> Salt & pepper, to taste
>
> Peel and coarsely chop the onion. Set aside. Core and coarsely
> chop
> the
> green pepper. Set aside. Coarsely puree the stewed tomatoes and
> add
> sufficient water to make 2 cups, if necessary. Set aside. Heat a
> 2-quart
> dutch oven and add the oil, hamburger, and onions. Saute' until the
> meat
> browns and falls apart and the onions are clear. Remove excess fat
> from
> pan and add the green pepper and chili powder. Saute' an additional
> 5
> minutes. Add all remaining ingredients and bring to a boil. Cover
> the
> pan and cook over low heat for 25 minutes, or until the rice is
> tender
> and
> most of liquid is absorbed.
>
>
> --
> Wayne Boatwright *¿*

This is the one I use.

-= Exported from BigOven =-

Helen's Spanish Rice With Beef

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Onepot, Rice, Ground meat

-= Ingredients =-
1 lb Lean Ground Beef
1 cup Rice ; long grain, raw
28 oz Diced Tomatoes
2 c Canned tomatoes
1 c Water
1/2 ts Oregano
1/8 ts Pepper
1 large Onion ; diced
1 MD PEPPER, GREEN OR RED ; Chopped
1 tablespoon Chili Powder
1 ts Salt

-= Instructions =-
Cook and stir the meat and onion in a large heavy pan until the meat
is brown. Drain off the excess fat. Stir in the remaining
ingredients. Heat the mixture to boiling then reduce the heat and
simmer, covered, stirring occasionally, until the rice is tender,
about 30 minutes. (A small amount of water can be added if
necessary.)

TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart
casserole. Cover and bake at 375 degrees F, stirring occasionally,
until the rice is tender, about 45 minutes. Serve hot.

by H Peagram



** This recipe can be pasted directly into BigOven. BigOven.com ID=
158256 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

On Sun 08 May 2005 03:33:29a, Dog3 wrote in rec.food.cooking:


> Sounds good and sounds like a comfort meal Can I come for dinner next
> time you make it?
>
> Michael
>

Absolutely!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974