Lynn's Spanish Beef & Rice
2cups beef stock
1 3/4 cups water
1 tablespoon butter
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
2 teaspoons ground cumin, 1/3 palmful, twice
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Heat beef stock, water and butter to a full boil. Add
rice, reduce heat and cover pot. Cook 20 minutes, until tender and liquids are absorbed.
Heat a large, deep skillet over medium high heat. Add oil and beef and
season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell
pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just
tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a
bubble and reduce heat to low.
Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit
and Taco Dressing, recipe follows.
* Please note: You can also choose to make the stuffed peppers in their
entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on
high. Reheat with loose plastic over the dish to keep the peppers from
splattering. If you do not have a carousel microwave, rotate peppers once during
the reheating of your peppers.
You may be disappointed if you fail, but you are doomed if you
don't try.
- Beverly Sills