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1950's spanish rice aka texas hash

(1 rating)
lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

I grew up eating this. From Karen LaValley on Cooks.com.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For 1950's spanish rice aka texas hash

  • 1 1/3 c
    instant minute rice (up to 1 3/4 cup)
  • 1 Tbsp
    oil
  • 1/2 c
    onion, diced
  • 1/2
    whole green bell pepper, diced
  • 1 14-oz can
    crushed tomatoes
  • 1 8-oz can
    tomato sauce (or 2 cans if desired)
  • 1 tsp
    salt
  • 1/8 tsp
    pepper
  • 1 lb
    ground beef
  • 1 clove
    garlic, minced
  • 1 Tbsp
    mustard

How To Make 1950's spanish rice aka texas hash

  • 1
    In a large skillet, heat 1 tablespoon oil.
  • 2
    Cook onion, green bell pepper, garlic and rice for several minutes, then add ground beef; cook until meat is no longer pink.
  • 3
    In a bowl, add mustard, crushed tomatoes and tomato sauce. Mix well.
  • 4
    Drain grease from meat mixture.
  • 5
    Add tomato mixture.
  • 6
    Season with salt and pepper to taste.
  • 7
    Cook on low heat, covered, for 20 minutes.
  • 8
    Notes: 1 10-ounce can of Rotel can be substituted for the crushed tomatoes. Add shredded cheese at end if desired.
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