Helens Spanish Rice With Beef
This is a quick, easy and delicious meal that can be started early and left to simmer or use a crockpot until you are ready. It has protein, carbohydrates and veggies all in one.
This is a quick, easy and delicious meal that can be started early and left to simmer or use a crockpot until you are ready. It has protein, carbohydrates and veggies all in one.
- Carbohydrate 51.8191211996221 g
- Cholesterol 73.708760125 mg
- Fat 13.4072135213562 g
- Fiber 8.95726202670149 g
- Protein 30.9727231357992 g
- Saturated Fat 4.9855638229088 g
- Serving Size 1 1 Serving (686g)
- Sodium 1404.06113691485 mg
- Sugar 42.8618591729206 g
- Trans Fat 1.77607260587825 g
- Calories 437 calories
Step-by-step
- Cook and stir the meat and onion in a large heavy pan until the meat is brown.
- Drain off the excess fat.
- Stir in the remaining ingredients.
- Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes.
- (A small amount of water can be added if necessary.)
- TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole.
- Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes.
- Serve hot.
Controlling the simmer duration is critical because long grain raw rice absorbs liquid at a predictable rate, yet starches can easily scorch at the bottom of a heavy pan if the heat remains too high once the lid goes on. Brown the lean ground beef and diced onion thoroughly over medium-high heat, ensuring the Maillard reaction creates deep savory compounds before any liquids enter the vessel. Draining excess rendered fat prevents the final dish from separating into an oily film, which is especially important when utilizing canned tomatoes and their associated juices that already contribute significant moisture and acidity. Utilizing canned tomatoes instead of fresh produce alters the structural integrity and liquid balance, as heat-treated canned varieties release less cellular water during the initial thirty-minute stovetop simmer, concentrating the chili powder and oregano more rapidly than fresh water-laden counterparts. Leftovers stored safely in an airtight container within the refrigerator for up to four days undergo a resting phase where starches fully retrograde and the ground beef absorbs lingering aromatic notes from the green or red bell pepper. Reheating these portions often requires a splash of water to reconstitute the rice grains, because refrigeration forces moisture migration that firms up the starch matrices. Adjusting the oven temperature to 375 degrees Fahrenheit provides an alternative baking environment inside a covered two-quart casserole dish, yielding a uniform thermal distribution that requires roughly fifteen minutes longer than the stovetop method due to the mass of the ungreased ceramic or glass container. Ground meats absorb spices differently after cooling, making subsequent meals remarkably cohesive compared to the initial serving.
