Spanish Rice Casserole
|Olive oil||3 Tablespoon|
|Onions||2 Large, finely chopped|
|Green peppers||2 , finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Ground round steak/Chuck||2 Pound|
|Canned italian tomatoes||56 Ounce (2 cans, 28 ounce each)|
|Tomato paste||6 Ounce (1 can)|
|Wine vinegar||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Chili powder||1 1⁄2 Teaspoon|
|Cayenne pepper||To Taste (few grains)|
|Bay leaves/3 whole cloves||2|
|Uncooked long grain rice||2 Cup (32 tbs), cooked|
|Grated parmesan cheese||2 Tablespoon|
Heat olive oil in a large skillet or Dutch oven.
Add onion, green pepper, and garlic; cook over medium heat until tender and lightly browned.
Remove vegetables with a slotted spoon; set aside.2.
Add ground meat to oil remaining in skillet.
Cook over medium heat until lightly browned, stirring occasionally.
Add reserved cooked vegetables, tomatoes (including liquid), tomato paste, vinegar, Worcestershire sauce, Tabasco, salt, pepper, chili powder, cayenne pepper, bay leaves, and cloves; stir thoroughly to blend well.
Cover skillet and simmer "as long as you want to;" stir occasionally to prevent sticking.
Combine desired amounts of rice and sauce; mix until each rice kernel is coated with sauce.
Turn into a large casserole.
Sprinkle with Parmesan cheese.
Cover and set in a 300Â°F oven just until heated through, 30 to 45 minutes.