Monday, 14 September 2009

Food is yummy!

I made tea on Friday night, and it turned out really well. So, I decided to share it with you.

I got the recipe out of a cookbook that I got for review, and made a few changes which I'll mark with an asterisk (*) and explain at the bottom.

Crock-Pot of Spanish Rice
2 lbs of lean ground beef * (about 1 kg)
1 cup of chopped onion **
2 green bell peppers, chopped (capsicum)
1 (28 oz.) can diced tomatoes (800-828grams)
1 (8 oz.) can tomato soup (230grams)
2 1/2 tsp. of chili powder ***
1 1/2 tsp. of salt
2 tsp. of Worcestershire sauce
1 cup of rice uncooked ****
1 cup of water

Brown beef in skillet; drain off fat. Combine all ingredients in slow cooker, stirring to blend well. Cover and cook on low for 6 1/2-8 hours, or on high for 3-3 1/2 hours, or until rice is done. Do not use quick rice.
Serves 8

* I had about 1 1/2 kg of mince, so I used it all
** I had no onion, so I used onion salt. I plan on using onion next time though
*** I cut down the chili powder to about 2 tsp. and this worked really well with the extra meat because it wasn't overly spicy.
**** I put in another 1/2 cup of rice because of the extra meat

With the extra meat and rice, this made heaps! It tasted great, and although you could taste the chili, I could eat it comfortably (I have a very low tolerance for spicy foods).