Spanish Beef & Rice
I made this meal last night for the family and it was a big hit, so I wanted to share the recipe with you! The original recipe comes from Rachael Ray but I made some modifications so the flavor profile works for my family's taste preferences. My children have not developed sophisticated taste buds yet, so a lot of times I need to change the ingredients to make it palatable for them. Below is my modified recipe but you can look up Rachael's recipe here.
To make this meal more appealing to the kids and to also add a nice crunchy texture to the dish, I served the beef and rice in a taco shell bowl. To make the taco shell bowl, preheat the oven to 375 degrees, place a tortilla in the tortilla pan and bake the tortilla for about 10 minutes.
1 cup beef stock
3/4 cups water
1/2 tablespoon butter
1 cups enriched white rice
1 tablespoon extra virgin olive oil
1 pound ground sirloin
Salt and pepper
1/2 large onion, finely chopped
2 cloves garlic, chopped
1/2 green bell pepper, seeded and finely chopped
1/2 tablespoon Worcestershire sauce
1 cup tomato sauce
Heat beef stock, water and butter to a full boil. Add rice, and then reduce heat and cover pot. Cook 20 minutes, until tender and liquids are absorbed.
Heat a large, deep skillet over medium-high heat. Add olive oil, one turn of the pan, and beef and season with salt and pepper. Brown the meat for 2-3 minutes. Add onion, garlic, bell pepper and Worcestershire sauce. Cook together 5-7 minutes, until veggies are just tender. Add tomato sauce. Bring mixture up to a bubble and reduce heat to low.
Combine cooked rice with meat mixture and serve.