I have a confession to make. I am incapable of cooking one of my husband's favorite meals. For the life of me, I mess up Stuffed Peppers every time. I don't believe that I have ever been able to get the rice to cook, despite basting numerous times. Supper is usually delayed by up to several hours.
Fortunately, Bill thinks this tastes just the same as Stuffed Peppers because I can cook it! It's a foolproof Spanish Rice recipe my Dad came up with. I'm not certain where he got it originally, but if I know my Dad, he has tweaked it anyway.
It's a very affordable (costing us less that $3 per night to feed 6 of us), adaptable meal for one night, but we usually have enough leftover for a second meal and maybe even some for lunches.
1 pound ground beef (sometimes, I'll substitute venison)
1 large green pepper, cut into large chunks
1/4 of a large onion (or equivalent), diced
12 oz. tomato paste
1 1/2 c. rice, cooked
4-6 T. sugar (to taste)
salt and pepper (to taste)
Brown beef in your largest skillet, drain off the fat. Season with salt and pepper.
Add peppers, onions, and tomato paste. Add enough water to thin out the tomato paste to make it very soupy. Add sugar, season with salt and pepper.
Cook on low for about 20-25 minutes while the rice is cooking. (30 minutes long will be fine if you're cooking brown rice.)
Add the cooked rice and then taste adjust. Add enough water to make it soupy again and then cook for another 30-45 minutes or until it is cooked down.
I love eating it with fresh, homemade, buttered bread. They go together wonderfully! I'll only prepare this meal on days when I'm baking Tammy's bread recipe. (Which by the way is the best bread recipe ever! I am positively addicted to it. Speaking of my Dad, I had him try a slice recently and he seemed very excited about it and wanted to the recipe. And Bill said that he'd never eat his sandwiches on it, but even he eats it now! I started out making 2 loaves a week, now I'm up to needing 5 or 6!)