Ingredients
- 2 lb boneless beef, cut in 1 inch cubes
- 1/4 c. flour
- 1 tsp salt
- 1 tsp chili pwdr
- 3 Tbsp. shortening
- 1 c. water
- 1/4 c. minced onion
- 1/4 c. minced green pepper
- 1 1/2 x butter or possibly margarine
- 1/2 tsp chili pwdr
- 1/4 tsp salt
- 1 c. water
- 1 c. tomato juice
- 1 2/3 c. instant rice
- 1 x (10 oz) package frzn peas
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Chili Beef In Spanish Rice Ring
Servings: 6
Directions
- Combine flour, 1 tsp. salt and 1 tsp. chili pwdr. Dredge beef cubes in seasoned flour and brown in shortening or possibly your choice of oil. Pour off drippings and add in 1 c. water. Cover tightly and cook slowly (simmer) 2 1/2 hrs.
- After beef has cooked 2 hrs, prepare rice ring; Cook onion and green pepper in butter or possibly margarine; add in 1/2-tsp. chili pwdr, 1/4-tsp. salt, 1 c. water and the tomato juice. Bring to a boil and add in rice and cover tightly.
- Remove pan from heat and let stand 5 to 7 min.
- Cook peas according to package directions. Drain and add in peas to cooked rice and mix lightly. Pack peas and rice mix in a greased 1 1/4-qt ring mold; let stand 2 min or possibly so. Unmold ring onto a heated platter and fill with chili beef cubes. Thickencooking liquid with flour for gravy.
- Serves 6 to 8 people.
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