Stir-Fried Spanish Rice
Serve this easy entrée with a green vegetable such as Stir-Fried Zucchini for a quick and easy meal.
INGREDIENTS | SERVES 3 to 4
- 1 pound lean ground beef
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 3 tablespoons vegetable or peanut oil, divided
- 2 cloves garlic, crushed
- ½ Spanish onion, peeled and chopped
- 1 green bell pepper, cut into thin strips
- 1½ cups diced tomatoes with juice
- 1½ cups cooked white rice
Combine the ground beef in a bowl with the salt, pepper, ground cumin, and chili powder; let stand for 15 minutes.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the ground beef. Stir-fry the beef, moving it around the pan until it loses its pink color and is nearly cooked through. Remove the beef and clean out the pan.
Heat 1 tablespoon oil in the same wok or skillet. Add the crushed garlic and stir-fry briefly until aromatic. Add the onion. Stir-fry until it begins to soften (about 2 minutes). Add the bell pepper and stir-fry for 2 more minutes. Add the diced tomatoes and juice and bring to a boil.
Add the beef, stirring to mix it in with the vegetables. Stir in the rice.
Cover, reduce the heat, and simmer for 5 minutes. Taste and adjust the seasonings as desired. Serve hot.
