Spanish Style Beef and Rice (Rachael Ray) Recipe

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Spanish Style Beef and Rice (Rachael Ray)

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Ingredients:

Serving

2 cups beef stock
1 3/4 cups water
1 tbsp butter
2 cups white enriched rice
1 tbsp extra-virgin olive oil , 1 turn of the pan
1 2/3 lb ground sirloin
salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tbsp worcestershire sauce
2 cups tomato sauce
1/4 tsp ground cloves
2 tsp ground cumin , 1/3 palmful , twice
1/4 cup chopped flat-leaf parsley , a couple of handfuls
spicy chopped salad with tortillas , recipe follows
4 long, mild to medium chile peppers
1 tbsp extra-virgin olive oil , plus some for drizzling
1 clove garlic, cracked
10 oz triple washed spinach, stems removed and coarsely chopped
salt and pepper
1/2 cup beef broth
3 cups leftover spanish style beef and rice
1 cup tomato sauce
2 cups shredded monterey jack , smoked cheddar
2 hears romaine lettuce, chopped
3 tbsp canned or jarred sliced jalapenos, drained
3 tbsp salad olives , manzanilla with pimento, drained
1 vine ripe tomato, seeded and chopped
1/2 red onion, chopped
1 cup broken tortilla chips , any variety
2 tbsp taco sauce
1 lime, juiced
2 tbsp chopped cilantro or flat-leaf parsley
1/4 cup olive oil , eyeball it
salt and pepper

Directions:

Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
Minutes, until tender and liquids are absorbed.
Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.
* Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.
Stuffed Peppers with Beef, Rice, Spinach and Cheese
Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
Preheat broiler to high.
Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
Yield: 4 servings
Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
Ease of preparation: easy
Spicy Chopped Salad with Tortillas
Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.
Yield: 4 servings
Preparation time: 10 minutes
Cooking time: none
Ease of preparation: easy

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2095.63 Kcal (8774 kJ)
Calories from fat	910.11 Kcal
		% Daily Value*
Total Fat	101.12g	156%
Cholesterol	313.99mg	105%
Sodium	5274.94mg	220%
Potassium	2554.87mg	54%
Total Carbs	192.24g	64%
Sugars	30.66g	123%
Dietary Fiber	13.55g	54%
Protein	102.91g	206%
Vitamin C	89.1mg	149%
Vitamin A	2.8mg	93%
Iron	23.9mg	133%
Calcium	1201.1mg	120%

Amount Per 100 g
Calories	160.09 Kcal (670 kJ)
Calories from fat	69.53 Kcal
		% Daily Value*
Total Fat	7.73g	156%
Cholesterol	23.99mg	105%
Sodium	402.97mg	220%
Potassium	195.17mg	54%
Total Carbs	14.69g	64%
Sugars	2.34g	123%
Dietary Fiber	1.03g	54%
Protein	7.86g	206%
Vitamin C	6.8mg	149%
Vitamin A	0.2mg	93%
Iron	1.8mg	133%
Calcium	91.8mg	120%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

49.5

Points
55

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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