Spanish Rice with Cavena Nuda
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Extra Virgin Olive Oil1 cup chopped onions1 cup chopped green peppers2 cups sliced white button mushrooms (stems removed)2 cups Original Yves Ground Round2.5 cups of Canned Diced Tomatoes1 cup low sodium beef stock2.5 tbsp Chili Powder1/2 tsp Cumin Seed1 tsp Oregano1 cup Cavena Nuda salt and pepper to taste
Pre-heat Oven to 350 degrees
Chop onions, green peppers and mushrooms and set aside. In a separate bowl, combine the tomatoes, beef stock chili powder, cumin and oregano and set aside.
In a large deep skillet or a 3 quart pot, heat olive oil. Fry the ground round in olive oil until warmed through and fragrant. Put in the onion, green pepper and mushroom mixture. Combine the vegatables with the ground round and cook until onion is translucent and mushrooms have cooked off their moisture.
Stir in the one cup of cavena nuda and mix thoroughly. Pour in the tomato, beef stock and seasoning mixture. Stir until well combined. Bring to a simmer and season with salt and pepper to taste.
Pour everything into a 3 quart casserole dish, cover and bake for one hour. Occasionally pull the casserole out and stir. If the casserole looks like it needs more liquid, add water. After one hour, test the cavena. It should be firm but tender. It will not be mushy like rice and will hold it's form.
Once it is cooked, pull out of the oven and let sit for 5 to 10 minutes and serve.
Serving Size: makes 6 1-cup servings
Chop onions, green peppers and mushrooms and set aside. In a separate bowl, combine the tomatoes, beef stock chili powder, cumin and oregano and set aside.
In a large deep skillet or a 3 quart pot, heat olive oil. Fry the ground round in olive oil until warmed through and fragrant. Put in the onion, green pepper and mushroom mixture. Combine the vegatables with the ground round and cook until onion is translucent and mushrooms have cooked off their moisture.
Stir in the one cup of cavena nuda and mix thoroughly. Pour in the tomato, beef stock and seasoning mixture. Stir until well combined. Bring to a simmer and season with salt and pepper to taste.
Pour everything into a 3 quart casserole dish, cover and bake for one hour. Occasionally pull the casserole out and stir. If the casserole looks like it needs more liquid, add water. After one hour, test the cavena. It should be firm but tender. It will not be mushy like rice and will hold it's form.
Once it is cooked, pull out of the oven and let sit for 5 to 10 minutes and serve.
Serving Size: makes 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 257.6
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 612.4 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 8.7 g
- Protein: 18.8 g
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