Spanish Rice

Mama’s Spanish Rice

This is one of her western recipes Mama brought to South Georgia from Colorado . It is really good when the weather is cold and rainy. Serve it with hoecake, or buttermilk cornbread. This dish does not appear in the Atkins or South Beach diet, but who cares?

Ingredients:

1.5 - pounds of Hereford ground sirloin

1 – Medium Vidalia onion, chopped

1 – Red bell pepper, chopped

1 – Small can chopped chilies (the Rio brand will make the dish very hot)

1 ½ - cups of tomato juice

2 - Cups cooked white rice, refrigerated overnight

1 - Teaspoon chili powder

1 – Teaspoon salt

1 – Teaspoon fresh ground black pepper

Cooking Instructions:

Brown the meat in a large iron skillet. Pour off any fat. Set heat to medium and stir in the next three ingredients. Cook mixture about five minutes, just until the onions become clear. Add the salt, pepper, and chili powder, and tomato juice. Use enough tomato juice to create a slightly soupy mixture. Let simmer for at least fifteen minutes. Stir in the cold rice, and simmer the mixture for thirty minutes over low heat. Serve it with fried hoecake and just say to hell with Dr. Atkins.

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