Paulette Vickery's Recipes

SPANISH BEEF RICE SKILLET: (Stew Meat Mix)

main dish, meats

1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 cup rice
2 cup water
1/2 each stick butter, melted
1 teaspoon beef bouillon granules
3/4 cup hot water
2 cup italian sauce
1 teaspoon chili powder
1 1/2 cup stew meat mix
1/2 cup cheddar cheese grated, 2oz

Place 2 cups water and rice in saucepan. Cover, and bring to a boil. Reduce heat to low, and continue cooking for 20 minutes. In skillet, cook green pepper, onion, and cooked rice, in butter stirring constantly till rice is lightly browned. In small bowl dissolve beef bouillon in 3/4 cup hot water. Pour into rice mixture in skillet. Add Italian Sauce, (1 16 ounce can, meatless spaghetti sauce can be substituted if not using Italian Sauce). Add chili powder, and stew meat mix. Cover and cook stirring frequently, till sauce and meat are thawed, 10-12 minutes. Sprinkle individual servings with grated cheese.

Yield: 6 servings



NYC Nutrilink:

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