1950's Spanish Rice Aka Texas Hash - Recipe

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1950'S SPANISH RICE AKA TEXAS HASH
1 1/3 to 1 3/4 cups instant Minute Rice 1 tbsp. oil 1/2 to 1 cup onion, diced 1/2 to 1 whole green bell pepper, diced 14-16oz can crushed tomatoes 1 or 2 (8oz) cans tomato sauce 1 tsp. salt 1/8 tsp. pepper 1 lb lean ground beef 1 clove garlic, minced 1 tbsp. mustard In a large skillet, heat 1 tablespoon oil. Cook onion, green bell pepper, garlic and rice for several minutes, then add ground beef; cook until meat is no longer pink. In a bowl, add mustard, crushed tomatoes and tomato sauce. Mix well. Drain grease from meat mixture. Add tomato mixture. Season with salt and pepper to taste. Cook on low heat, covered, for 20 minutes. Ready to serve. Submitted by: Karen LaValley

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1950's Spanish Rice Aka Texas Hash

· Sep 19 · #109442

Dawn Simmons (Texas) says:

I love to make this simple dish on cool days. I use HOT Rotel instead of the crushed tomatoes and green chili peppers or jalapenos instead of the green pepper. Top it off with shredded chedder cheese and warm bread/butter on the side to make a spicy stick to your ribs dinner.

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