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I don't know the origin of this recipe, but it's one that has been in my family for a long time. I can remember eating it often as a little girl.—Beverly Austin, Fulton, Missouri
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 each) equals 206 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 606 mg sodium, 26 g carbohydrate, 2 g fiber, 13 g protein.
Originally published as Spanish Rice in Country Ground Beef , p74
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Reviewed on Apr. 23, 2013 by mother of 3
Umm, hubby said, "It wasn't terrible." Aren't you glad you haven't been feeding him for 35 years? I added a couple ingredients from a without beef recipe, a bay leaf & 2 teaspoonsbeef base, used 23 oz. tomato sauce & cooked the rice separately so it wasn't mush. Served with shredded cheddar cheese. Oh, left out the green pepper & used onion powder. The sauce tasted okay to me.
Umm, hubby said, "It wasn't terrible." Aren't you glad you haven't been feeding him for 35 years? I added a couple ingredients from a without beef recipe, a bay leaf & 2 teaspoons
beef base, used 23 oz. tomato sauce & cooked the rice separately so it wasn't mush. Served with shredded cheddar cheese. Oh, left out the green pepper & used onion powder. The sauce tasted okay to me.
Reviewed on Nov. 19, 2011 by smilingtooo
Thank you for sharing this recipe! I've been in search of a new "recipe" since my pressure cooker seal went. I couldn't justifying buying a new one when I only used it for Spanish Rice.
Reviewed on Sep. 21, 2011 by maustonmom
I also added cumin to the recipe... Delicious!!! Loved by all!
Reviewed on Feb. 11, 2010 by Joscy
I've been making Spanish Rice using this recipe for years. Only thing different I do with it is decrease chili powder to less than 1/4 teaspoonful -- a tablespoon is way too much. Make a side salad while rice is simmering, and you are all set.
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