Hamburger Mix Iowa Spanish Rice

Another recipe to use your home-canned or frozen hamburger mix.   No fussing with chopping and cooking the meat and vegetables before you get this ready, and no need to thaw anything.  Combine it, and let it simmer while you make the rest of your meal.  The amounts of ingredients are just right.   I keep the canned mix, canned tomatoes and rice on the pantry shelf, and shredded cheese and garden peppers, already chopped, in the freezer all the time.  It’s just as good as any Spanish rice recipe I have ever used, and much less fuss. 

The Farm Journal editors must have thought Iowans don’t season their Mexican-style food, but I add chili powder at least, or some green chilies to this recipe all the time, to approach at least the “Tex-Mex” style dishes we learned to like in Texas.  I’d say, make this your own.    If you want to stretch this a little, add some drained corn or rinsed and drained black or kidney beans.     Hamburger Mix recipe HERE     
     

Iowa Spanish Rice

Half Pint Recipe	Pint Recipe	Ingredients
½ pint	1 pint	Hamburger Mix
1 cup	1 pint	Canned Tomatoes -- cut up
¼ cup	½ cup	Cup  Green Pepper -- chopped
¾ cup	1 ½ cup	Water
½ teaspoon	1 teaspoon	Salt
½ cup	1 cup	Rice -- uncooked
1 ½ ounces	3 ounces	Cheese -- shredded
3 servings	6 servings

Combine hamburger mix, tomatoes, green pepper, water and salt in saucepan; bring to a boil.  Stir in rice, reduce heat and simmer 25 minutes until rice is tender.  (Season with chili powder, green chilies, cumin or whatever you like)

Serve, sprinkled with cheese.

Cost 2015:  87¢ per 3/4 cup serving if using purchased canned tomatoes and green peppers

Adapted from "The Farm Journal Thrifty Cook 1974"

Yield:  "4 1/2 Cups"

Per Serving: 347 Calories; 17g Fat (43.3% calories from fat); 15g Protein; 34g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 1040mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat.