07 September 2013

Spanish Rice

Paula A. Tomey-Allen

1 lb Lean Ground Beef, Chuck or Turkey
2 T. Canola Oil
2 C. Kraft  Instant Minute Rice
I Can (14.5 oz.) Hunt's Diced Tomatoes
2 C. Hot Water
1 tsp. Tone's Parsley Flakes
1 tsp. Tone's Minced Onion
1 tsp. Kirkland Signature Jar Minced Garlic

2 tsp. Knorr Instant Beef or Chicken Bouillon Powder

Brown meat in deep pan. Drain grease off meat and then rinse with hot water. Set aside in strainer.

Heat oil in same pan and stir in rice. Coat well with oil and stir until lightly browned.

Add all remaining ingredients including cooked meat.

Mix well. Cover and bring to boil. Turn off and let set on burner for about ten minutes or until liquid absorbed. Lightly stir after tender.

Great with garlic toast.

Add 1 T. Chopped Green Pepper
Add 1 small can (8 oz.) of Tomato Sauce

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