SKILLET SPANISH RICE
- 1 lb ground round
- 2 TB oil
- 1 (1.5 oz) pkg onion soup mix
- 1 (14 1/2 oz) can sliced style stewed tomatoes
- 1 cup tomato juice (or use V-8 for livelier flavoring)
- 1 cup Uncle Ben's long grain rice
Brown the beef in the oil in a 10" skillet that is at least 2 1/2" deep. Keep it on medium-high, crumbling it with back of a fork till all of the pink color disappear. Stir in everything else. Bring it just to a boil. At once turn heat to low. Cover the skillet with a good-fitting lid. Let it cook 25 to 30 minutes, stirring occasionally. Turn off heat. Stir it again briefly. Let it stand without heat, covered, a few minutes for all of the liquid to become absorbed.
Serves 4 to 6 nicely.
Refrigerate leftovers, covered, to be re-warmed within 3 or 4 days.
(To rewarm, transfer rice mixture to greased baking dish or pan. Seal in foil for oven warming at 375F—about 15 to 20 minutes. Or Microwave l 1/2 minutes on Defrost per cup of rice mixture & then 1 minute on nigh.)