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Monday, September 5, 2022

Spanish Rice

This recipe for Spanish Rice calling for red and green bell peppers will be a new family favorite. Plus now is the time to char up some peppers for the freezer. You can thank me later...


Spanish Rice is the perfect meal for late summer. Now why would that be so, you might be asking...three words, red bell peppers! The peppers are coming off the fields fresh and fast, now is the perfect time to use them in all sorts of ways. But especially in this delicious main dish recipe. We like to stock up on organic peppers, char roast them, let them cool, and freeze them for future recipes. They are easy to peel and deseed when defrosted. Simply dice and add as needed to your recipes, including this one of course! 



Red wine vinegar is the secret ingredient in this recipe for Spanish Rice. I have been cooking with vinegar, for many years, and it always adds a fresh flavor to each recipe I use it in. And this dish is the perfect one to see just how vinegar can work to enhance the flavor of your finished dish, without making it sour. True, vinegar can be sour, but when used in modest amounts is it delicious! In many ways, vinegar is much like salt, too little and the flavor is faded, too much and the flavor is ruined. 

Spanish Rice is the one recipe to keep handy, as it only calls for one pound of ground beef and will serve up to six people. Making is one delicious dish to make even in frugal times. Which also seem to be current times. I can't help but notice how many cooks are rediscovering dishes from years ago when frugal homemaking was necessary. 

Some thoughts on this recipe:

We use soaked brown rice in this recipe and cook it a bit longer than indicated. Instructions below are for regular rice, with brown rice cooking notes in parentheses. 

Only have green bell peppers to use? No problem, this recipe for Spanish Rice is delicious with green peppers also. 

You may also dice and saute the peppers if you do not have time to roast them. 


Ingredients needed for this recipe:
  • ground beef
  • red bell pepper
  • green bell pepper
  • onion
  • canned tomatoes
  • chili powder
  • cumin
  • garlic salt
  • red wine vinegar
  • Worcestershire sauce
  • rice
You will also need the following:
  • kitchen spoon
  • Large kitchen knife
  • cutting board
  • measuring spoons
  • measuring cups
  • Dutch Oven with lid
Now we are ready to begin!


Spanish Rice.

Spanish Rice
adapted from: Gourmet Vinegars, How to make and cook with them.

1 pound lean ground beef
1 medium onion
1 green pepper roasted, seeded, and diced
1 red pepper roasted, seeded, and diced
1 14 oz can of diced tomatoes
2 tsp chili powder
1/2 tsp cumin
1 1/2  tsp garlic salt
3 T Red Wine vinegar
2 tsp Worcestershire sauce
1/2 c rice, we use soaked brown rice and cooked the dish for a bit longer.
1 c water

Peel and dice the onion. Set aside.


Crumble the ground beef into the Dutch Oven, add the diced onion and cook over medium heat until the beef is cooked and the onion has begun to soften. Drain away any excess fat in the pan. 

Stir in all remaining ingredients (roasted peppers through the water). 

Bring to a boil, reduce heat, cover, and simmer for 20 - 25 (35 minutes for brown rice) minutes, or until the rice is cooked. 

Storage options for Spanish Rice. Store covered in the refrigerator for up to three days. You may freeze for longer storage, but expect a slight change in the texture of the rice when thawed and reheated. 

UPDATE:  For your convenience, a "copy and paste" version of Spanish Rice has been included below. 

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Printable "copy and paste" version:

Spanish Rice
adapted from: Gourmet Vinegars, How to make and cook with them.

1 pound lean ground beef
1 medium onion
1 green pepper roasted, seeded, and diced
1 red pepper roasted, seeded, and diced
1 14 oz can of diced tomatoes
2 tsp chili powder
1/2 tsp cumin
1 1/2  tsp garlic salt
3 T Red Wine vinegar
2 tsp Worcestershire sauce
1/2 c rice, we use soaked brown rice and cooked the dish for a bit longer.
1 c water

Peel and dice the onion. Set aside.

Crumble the ground beef into the Dutch Oven, add the diced onion and cook over medium heat until the beef is cooked and the onion has begun to soften. Drain away any excess fat in the pan. 

Stir in all remaining ingredients (roasted peppers through the water). 

Bring to a boil, reduce heat, cover, and simmer for 20 - 25 (35 minutes for brown rice) minutes, or until the rice is cooked. 

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Would you like to comment?

  1. It's Judee- from gluten Free A-Z Blog- Your recipe sounds hearty and delicious. I have not used green bell peppers in years. I seem to only buy the red or yellow ones. I'll have to buy a green and use it just for the heck of it.

    ReplyDelete
    Replies
    1. Hi Judee, feel free to use any color pepper you wish, but take a moment to roast them if possible! Thanks for stopping by, I appreciate it.

      Delete
  2. What an excellent idea, roasting and freezing the peppers, then peeling!

    ReplyDelete
    Replies
    1. Thanks, and it works really well! When I used to peel them all at once, my gosh it was a tedious job!

      Delete
  3. Perfect timing for the green peppers in my garden!

    ReplyDelete
  4. I love one pot dishes! Add a salad and it's dinner!! Thanks for sharing at the What's for Dinner Party - Have a great weekend.

    ReplyDelete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!