1950s 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 the meat mixture.
Add the tomato mixture.
Season with salt and pepper to taste.

Cook on low heat, covered, for 20 minutes.

Ready to serve.

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