Spanish Rice
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT30M
- Cook Time: 30 Minutes PT40M
- Total Time: 40 Minutes
- Difficulty: Novice
- Serves: 8 people
- Cuisine: American
Brown the ground beef in a stock pot until most of the pink is gone. Add the onions and cook for 2-3 minutes. Add the bell peppers and cook for another 3-4
Ingredients:
- 1 pound ground beef
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 yellow or orange bell pepper, seeded and diced
- 1 large yellow onion, diced
- 1 14 ounce can petite diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 2 cups rice
- 1 46 ounce bottle V8 100% Vegetable Juice (about 5 1/2 cups)
Directions:
- Brown the ground beef in a stock pot until most of the pink is gone.
- Add the onions and cook for 2-3 minutes.
- Add the bell peppers and cook for another 3-4 minutes. Stir in the spices and the rice.
- Add the V8 juice and tomatoes and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes.