Spanish Rice

1/4 cup butter or margarine
2 cups uncooked instant rice
1 can (14-1/2 oz.) tomatoes with liquid, cut up
1 cup boiling water
2 beef bouillon cubes
1 md. onion, chopped
1 clove garlic, minced
1 bay leaf
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper

Directions:

In a large skillet, brown the ground beef; drained. Stir in taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer 5 minutes. Slice peppers in half lengthwise; remove and discard seeds and stems. Immerse peppers in boiling water for 3 minutes; drain. Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13x9x2-inch baking dish. Cover and bake at 350°F for 15-20 minutes or until peppers are crisp tender and filling is heated through. Top each with tomato, cheese and dollop of sour cream.

User Reviews:

this is the weirdest spanish rice recipe i have read!

Submitted by jan on December 05, 1999

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