Spanish Style Beef And Rice

Recipe Ingredients

2 cups	474ml	Beef stock
1 3/4 cups	414ml	Water
1 tablespoon	15ml	Butter
2 cups	320g / 11oz	White enriched rice
1 tablespoon	15ml	Extra-virgin olive oil
1 2/3 lbs	756g / 26oz	Ground sirloin
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Onion - finely chopped (large)
4		Garlic cloves - chopped
1		Green bell pepper - seeded, chopped fine
1 tablespoon	15ml	Worcestershire sauce
2 cups	474ml	Tomato sauce
1/4 teaspoon	1.3ml	Ground cloves
2 teaspoons	10ml	Ground cumin
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
		Spicy Chopped Salad With Tortillas - (see recipe)

Recipe Instructions

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 With Tortillas. Reserve 1/2 of the beef and rice and freeze for Stuffed Peppers With Beef, Rice, Spinach And Cheese (see recipe) for another meal.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C59) - from the TV FOOD NETWORK

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