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Throw this dish together using leftover rice, or cook some while doing the sauté.  This tasty recipe is stuffed with veggies, vitamins and antioxidants.

Spanish Rice

2 tablespoons olive oil
1 large onion, chopped
1 large green bell pepper, chopped
1/2 large red or orange bell pepper, chopped
1 large stalk of celery, chopped
3/4 pound lean ground beef (Note #1)
4 garlic cloves
1 jalapeno or other hot pepper (optional)
3 ripe plum tomatoes OR 1 large ripe salad tomato
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper or to taste
2 teaspoons dried oregano
  (Note #2)
2 teaspoons dried basil

1 tablespoon dried parsley
(optional)
2  8-ounce cans tomato sauce
1/2 cup white wine (Note #3)
3 to 4 C. cooked white rice, OR 3 C. cooked brown rice
Parmesan cheese

Place olive oil in a Dutch oven or other large pan.  Heat over medium-high heat.   Add onions, green and red pepper, celery and ground meat.  Sauté, stirring and breaking up meat (Note #4) until mixture starts to brown.

Meanwhile cut the tomatoes into chunks.  Process them with the hot pepper and garlic. (Note #5)  When sauté is finished, add tomatoes, sugar, salt, black pepper and herbs.  Reduce heat and simmer for about 10 minutes.  Add tomato sauce, wine and rice.  Stir to mix well.  Turn heat to lowest setting and cook for another 10 minutes, stirring frequently.   Taste.  If it needs more flavor, try stirring in a little ketchup, another teaspoon of sugar or adding a little salt, tasting as you go.  

Serve with grated or shredded parmesan cheese.


Note #1:   A mixture of lean ground pork and beef is good, too.

Note #2:  If you have them, use 1 Tablespoon each fresh, chopped oregano and basil and 2 Tablespoons chopped fresh parsley.

Note #3:   If you don't cook with wine, add chicken broth, tomato juice or water.

Note #4:  A potato masher works well for this.

Note #5:  If you don't have either a food processor or blender, just mince the garlic and hot pepper, and finely chop the tomatoes.

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