Lone Star Rice Recipes

LONE STAR SPANISH RICE

Lone Star Spanish Rice image

This is the spanish rice I grew up eating and I like to serve it with my Creamy Tex Mex Enchiladas. Depending on whether or not you are serving a chicken or beef main dish, coordinate the broth to go along with it. You can also substitute black or kidney beans if you prefer. It comes from a Pace Picante Tex Mex cookbook. Oh so good!

Provided by Delish

Categories Long Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup rice
2 garlic cloves, minced
2 tablespoons vegetable oil
2 1/2 cups chicken broth or 2 1/2 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon oregano
16 ounces canned pinto beans, drained and rinsed
1/3 cup salsa
1/4 cup sliced green onion

Steps:

Cook rice and garlic in oil in a 2 quart saucepan until rice is lightly browned, about 2-3 minutes.
Add broth, cumin, and oregano; bring to a boil.
Reduce heat and cover tightly. Simmer for 20 minutes.
Remove from heat and stir in beans.
Let stand until all liquid is reabsorbed, about 5 minutes.
Stir in salsa and green onions.

Nutrition Facts : Calories 246.4, Fat 6, SaturatedFat 0.9, Sodium 621.4, Carbohydrate 39.4, Fiber 4.3, Sugar 1, Protein 8.3

TEXAS RICE

Texas Rice image

It is not known where this recipe originated, but it has been used as a hot dish on outings and potlucks for at least 30 years. Rice and ground beef in tomato sauce, baked under a layer of shredded cheese. A great way to feed several with hamburger, and easy to keep on hand ingredients. Leftovers can be made into quick roll-ups by microwaving in a tortilla.

Provided by WGADSTAR

Categories Meat and Poultry Recipes Pork

Time 1h

Yield 10

Number Of Ingredients 10

Ingredients

3 cups water
2 cups uncooked long grain white rice
6 slices bacon
1 ½ pounds ground beef
1 onion, chopped
½ green bell pepper, seeded and chopped
1 (28 ounce) can peeled and diced tomatoes
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 ½ cups shredded Cheddar cheese

Steps:

Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, and season with salt and pepper.
Preheat the oven to 400 degrees F (200 degrees C).
Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top.
Bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 33.9 g, Cholesterol 69.1 mg, Fat 17.4 g, Fiber 1.4 g, Protein 22 g, SaturatedFat 8.3 g, Sodium 771.3 mg, Sugar 2.7 g

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