Chef-Boy-I-Be-Illinois' Seventies Spanish Rice |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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How many of us remember this dish our Mother's used to make? I have fond memories of it, but wanted to bring it into the 21st century with a couple twists on ingredients and make it healthier by using ground turkey rather than ground beef. I made this last night, and my partner thought it was so good that he took leftovers in for lunch today! I think it tastes just as good as the original, how about you? Ingredients:
1 lb ground turkey breast |
1/3 cup white wine |
1 medium onion, diced |
1 -2 garlic clove, crushed |
1 bell pepper, diced |
3/4 cup brown rice |
1 cup water |
1/2 cup white wine |
1 tablespoon dried ancho chile powder |
2 teaspoons cumin |
2 teaspoons beef base |
Directions:
1. NOTE: If you are using something other than brown rice, please read the package directions and adjust the rice/liquid ratio and cooking time accordingly.
2. Add ground turkey breast, onion, garlic and 1/3 cup wine to skillet and cook over medium high heat until turkey is no longer pink and has crumbled. You will need to constantly stir to break the meat up. The wine will help you achieve this without the addition of oil to the very lean meat.
3. Add remaining ingredients and simmer, covered, until rice is tender, approximately 45 minutes.
4. Serve with a side salad and you've got a nice comfort meal that will remind you of the seventies!
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