Saturday, April 16, 2011

Beefy Spanish Rice Recipe

1lb lean ground beef
1 cup diced celery
1 cup diced carrots
1 large onion diced
1 large can diced tomatoes
1 med can diced tomatoes
1/2 tsp steak spice
1/2 tsp crushed red chili's
2 tsp chili powder
1 tsp garlic powder (I actually used Clubhouse Garlic Plus)
1 1/2 cup cooked brown rice (I used instant brown, cooked 1 part water to 1.5 part rice - no salt or butter)
1 cup shredded cheddar cheese
Sour cream
Whole wheat tortillas
  1. Cook rice and set aside.
  2. In a skillet, cook onion, celery, carrots until onions are clear and celery / carrots are medium soft.
  3. Add beef, and cook until no longer pink; drain.
  4. In a big bowl, stir in meat mixture, tomatoes, seasonings and rice. 
  5. Transfer to a 9x13 baking dish. Bake in pre-heated 350° oven for 45 minutes.(I did not cover)
  6. Sprinkle with cheese, put back in oven and cook uncovered for 10 minutes longer or until cheese is melted.
  7. When ready, let stand for 10 minutes before serving.
I put it in bowls with a spoon of low fat sour cream on. Serve with tortillas to rip up and dunk!

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