Grandma's Tomato (Mexican) Rice
Ingredients
6
servings
- 1 lbs ground meat
- 1 1/2 cup rice, browned in a little oil
- 1 onion, chopped fine
- bacon grease, optional
- 1 can tomato sauce
- 2 cups water
- salt to taste
- 2 tbsp chili powder
- 1/2 bell pepper cut in strips
Step-by-Step Instructions
- Brown the ground meat in a large saucepan over medium-high heat, breaking it up as it cooks, about 8-10 minutes. Drain excess fat and set aside.
- In the same pan, add a little oil and brown the rice over medium heat, stirring frequently until it turns golden, about 5-7 minutes.
- Sauté the onion in a little bacon grease (or oil) until softened, about 3-5 minutes.
- Combine the browned meat, browned rice, sautéed onion, tomato sauce, water, salt, and chili powder in the saucepan. Stir well to combine.
- Top with the bell pepper strips. Cover and cook over medium heat until the rice is tender and liquid is absorbed, about 45-50 minutes. Check occasionally and add more water if needed.
Common Problems and Solutions
Q: Why is my rice still hard after cooking?
A: Make sure you're using enough liquid—check the pan after 30 minutes and add more water if it's looking dry. Brown rice takes longer to absorb liquid than white rice that hasn't been browned.
Q: Can I skip browning the rice?
A: You can, but browning the rice adds a deep, nutty flavor that makes this dish special. It's worth the extra few minutes of stirring.
Tips and Techniques
Stir the rice frequently while browning to prevent burning—it should be golden brown, not dark. If the rice seems too dry while cooking, add water 1/4 cup at a time until it reaches the right consistency.
Ingredient Substitutions
- ground beef: ground turkey or ground pork
- bacon grease: vegetable oil or butter
- fresh bell pepper: frozen bell pepper strips
Equipment Needed
- Large saucepan with lid
- Wooden spoon for stirring
