Spanish Rice

At the request of my husband, I have made this recipe several times in the past 3 weeks! It's super easy, incredibly flavorful, and so filling! It has basically become a weekly requirement in our house lol. It takes about an hour from start to finish but it's worth it! On nights like tonight, where I am utterly exhausted, a quick 15 minute prep for dinner (the rest of the time it's just simmering on low heat) is absolutely fabulous! And with that, here we go...

Recipe:

1 tablespoon olive oil

1 lb ground beef

3 teaspoons sat

2 celery ribs, diced

1 medium onion, diced

½ green bell pepper, seeded and diced

2 cups chicken broth
1 1/2 cups of water

1 14 oz can tomato puree

1 ½ cups uncooked rice

1 teaspoon sugar

2 teaspoons Tabasco or other hot sauce

Directions –

Heat the olive oil in a large skillet over high heat. Cook the beef in the skillet and season it with ½ teaspoon of the salt until it's brown. Transfer the beef to a paper towel-lined plate to drain.

Reduce the heat of the pan to medium-high and pour off all but about 2 tablespoons of the drippings from the skillet. Sauté the diced celery, onion, and bell pepper in the skillet for about 10 minutes, or until tender. Add the browned beef, chicken broth, water, tomato puree, rice, sugar, remaining salt, and the Tabasco and bring to a boil.

Reduce the heat to medium-low and cook, covered for about 30-40 minutes or until the rice is tender.

Pictures:

So Delightful!!!