' Sometimes I think I should just call this the “We use Rachael Ray Recipes” blog. 
This time we tried the Spanish-Style Beef and Rice. It turned out very good, and we have enough left over to do two more meals – provided that it’s not just the beef and rice.
Below you’ll find the version that I made. The next time I make it, I will add in a red bell pepper, and use more cumin.
Spanish-Style Beef and Rice
Serves 4, plus extras for future meals
42 cups beef stock
1 tablespoon butter
2 cups enriched white rice
1 tablespoon extra virgin olive oil (EVOO)
2 lbs pounds ground chuck
Salt and pepper
1 large red onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
1 tablespoon ground cumin
1/4 cup chopped flat leaf parsley (a couple of handfuls)
Heat combine beef stock, rice and butter in a pot and bring to a full boil. Reduce heat, cover the pot and cook for 20 minutes. Remove from heat and let sit until you’re ready to combine everything.
Heat a large, deep skillet over medium-high heat. Add EVOO, one turn of the pan, and beef and season with salt and pepper. Brown the meat for 2-3 minutes. Add onion, garlic, bell pepper and Worcestershire sauce. Cook together 5-7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
Combine cooked rice with meat mixture and serve.
