I can’t believe it’s already fall. Where did the summer go? I always have mixed feelings in September, I’m always sad to see the summer end, but fall in Minnesota can be absolutely beautiful. What I don’t like is that it means cold weather is not too far off, which I’m never happy about.
Once fall is here, I like to have some really quick recipes in rotation for those busy nights when we need a quick dinner. I went way back to the archives for this one…. AKA my old recipe box. This Spanish Rice recipe was one that I got from my mother-in-law waaay back when Steve and I were first married. I added a jalapeno and some chili powder to the recipe to spice it up a little and I used brown rice instead of white rice to bump up the nutrition. The result is quite delicious!
This recipe is great for a busy night because you can literally make it in about 20 minutes! I want to note that you need to make sure you use quick cooking brown rice (like Minute brand) or the rice will never cook in 10 minutes and there won’t be enough liquid. The recipe as written is not too spicy, but it does have a bit of a kick. If you want this to be milder feel free to omit the jalapeno and/or reduce the amount of chili powder.
I hope you give this a try the next time you need dinner on the table quickly!
20 Minute Spanish Rice
- 1 tsp olive oil
- 1 small onion, chopped
- 1 green pepper, chopped
- 1 jalapeno, chopped, ribs and seeds removed
- 1 lb ground beef (I used 93% lean)
- 1 tbsp chili powder (more or less depending on how spicy you want it to be)
- 1/2 tsp granulated garlic
- salt and pepper
- 1 1/2 cups Minute brown rice
- 1 15 oz can tomato sauce
(the spices I used are not pictured)
Heat olive oil in a large skillet over medium heat. Add onions, green pepper and jalapeno. Saute for about 3 minutes until onion starts to soften.
Add ground beef, breaking up with a spoon, browning until no longer pink. Stir in chili powder, garlic, salt and pepper.
Stir in rice and tomato sauce.
Cover and simmer for 10- 12 minutes until rice is tender.
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