One Pan Spanish Rice

COMFORT FOOD. FALL.
Is it FALL?

Nope, the calendar says JULY.

Hmmm....

The other day it was cold, blustery and rainy and dark. I DO MEAN COLD. Fifties, needed a heavy jacket and wanted a blanket when I was sitting outside.

(It felt like fall. In fact, most of the summer here in Michigan has felt like fall, sorry to say. That pool out there? Swam in it once. Argh!)

This "SPANISH RICE" dish hit the spot on that damp, cold day: it's filling, hot and goes on the table quickly, especially if your burger or ground turkey or venison is pre-browned, and even faster if you've canned your own salsa and can spare a jar to throw in the pan, it will save you from chopping the garlic, onions and green peppers!

I serve it with bread and butter and a salad....but it would be a great side dish for taco or fajita night! (It's also one of those dishes that is even BETTER as a leftover for lunch the next day!)

Here's the recipe!

(Great to make in your large black cast iron fryin' pan or in your dutch oven!)

SPANISH RICE
1 lb. ground beef/turkey/venison
1 c. chopped onion
1/2 c. chopped green pepper
1 garlic clove, minced
1 T. chili powder (or to taste)
1 bottle (32 oz.) tomato or V-8 juice (or use your own canned tomato juice, or salsa!)
1 c. uncooked long grain rice
1/2 t. salt (or to taste)
Coarsely ground black pepper to taste

In a skillet, brown ground beef; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until the vegetables are tender. Stir in remaining ingredients, bring to a boil. REDUCE HEAT; cover, and simmer for 20-25 minutes until the rice is tender and most of the liquid is absorbed. (Watch closely, you may need to add a little extra water if you see it drying out.)

YIELD: SIX TO EIGHT SERVINGS

OFFICIAL FARMHOUSE FOOD!