SPANISH BEEF RECIPE RECIPES

Name: Spanish Rice with Ground Beef
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1 pound ground beef; 1 cup chopped onion; 1/2 cup chopped green pepper; 1 garlic clove, minced; 1 tablespoon chili powder; 1 bottle (32 ounces) tomato or vegetable juice; 1 cup uncooked long grain rice; 1/2 teaspoon salt

SPANISH RICE WITH GROUND BEEF RECIPE: HOW TO MAKE IT

Spanish Rice with Ground Beef Recipe: How to Make It image

I don't know the origin of this recipe, but it's been in my family for a long time. I can remember eating it often as a little girl.—Beverly Austin, Fulton, Missouri

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 tablespoon chili powder
1 bottle (32 ounces) tomato or vegetable juice
1 cup uncooked long grain rice
1/2 teaspoon salt

Steps:

In a skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until the vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the rice is tender and most of the liquid is absorbed.

Nutrition Facts : Calories 304 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 662mg sodium, CarbohydrateContent 36g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 18g protein.

CALDO DE RES: SPANISH BEEF SOUP RECIPE - FOOD NETWORK

Caldo de Res: Spanish Beef Soup Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 pounds beef shank, bone-in
1 medium-sized white onion, small dice, plus 1 cup chopped onion, for garnish
1 tablespoon salt
1 tablespoon pepper
12 ounces beef stock
12 ounces stewed tomatoes
4 ears corn
4 baking potatoes, like russets, unpeeled
2 chayote, zucchini may be substituted
6 carrots, peeled
1/4 cup chopped cilantro, plus more, for garnish
Water, to cover
1 head cabbage
1 lime or lemon, cut into wedges
Corn tortillas, for garnish
Sliced jalapenos, for garnish

Steps:

Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish. Saute the beef chunks with the chopped onions, salt, and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about one hour, until the beef is "spoon tender."
Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water, to cover, the vegetables and bring the mixture to a boil.
Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Serve with heated corn tortillas. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added for the perfect hangover cure.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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2. Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
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My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. —Joan Hallford, North Richland Hills, Texas
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Cuisine North America, Mexican
Calories 408 calories per serving

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SPANISH RICE WITH GROUND BEEF RECIPE: HOW TO MAKE IT

I don't know the origin of this recipe, but it's been in my family for a long time. I can remember eating it often as a little girl.—Beverly Austin, Fulton, Missouri
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Dinner
Cuisine North America, Mexican
Calories 304 calories per serving

In a skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until the vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the rice is tender and most of the liquid is absorbed.

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From foodnetwork.com
Reviews 4.7
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The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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