Cheap Eats >> Spanish Rice

This is the recipe I was going to do earlier this week when I got hijacked by that Chocolate Blackout Cake recipe.  Why is it that new Dessert recipes take precedence over Cheap Eats, especially when all ingredients needed are on hand?  Hmm.... gotta think that one over.

Well, anyway.

This recipe may seem a little vague but that is because it is so versatile.  Don't have one item?  Switch it out for the next one listed.  The amounts I have listed will feed about 6 people.  So, here goes.

Spanish Rice

Ready in about 40 minutes

You will need:

One large non-stick skillet (with a lid), about 12 inches

1/2 to 1-1/2  lbs.  Ground Meat:  Beef -OR- Turkey

Onion, diced, to taste

3/4 to 1  Cup  White Rice

1  8-oz. can  Tomato Sauce -OR- 1 Cup Ketchup

1  14-oz  can Diced Tomatoes (plain or with chilies) -OR- 1 pt. Home-Canned Tomatoes -OR- 2 Cups diced fresh Tomatoes -OR- 2 Cups Salsa  lightly drain canned Tomatoes; do not drain Salsa or fresh Tomatoes

3  Cups  Liquid: Water -OR- Beef Broth -OR- Chicken Broth

Chili Powder, to taste

Salt and Pepper, to taste

Cheese

Brown the Ground Meat and Onion in skillet, drain off fat.  Add Liquid of choice, Tomato Sauce, and Diced Tomatoes; bring to a boil (decrease the amount of liquid by 1/2-cup if using 3/4-cup Rice).  Sprinkle with Rice and Chili Powder; reduce heat to a simmer and cover.  Cook, covered, until Rice is cooked through, about 30 minutes, stirring once half way through cooking time (it takes longer to cook Rice in a Tomato Sauce than it does in just water).  If, at the end of the cooking time, the Rice is done but there is excess Liquid just stir the Spanish Rice and raise the stove temperature to High and boil off  the remaining Liquid.  Taste, adding Salt and Pepper to taste.  Top with Cheese, cover off heat until Cheese is melted.

Enjoy!