Spanish Beef and Yellow Rice

I've been cooking a lot - but have been delinquent in getting the pictures and recipes online. Here is one of last week's creations. We eat ground beef a lot and were looking for something other than a burger or meatloaf. A quick check of the fridge (and a look at a few recipes) inspired this Spanish style beef. I served it over yellow rice with a little guacamole on the side. Muy bueno!

This is a pretty easy recipe and can be adjusted for the veggies and ingredients you have in the fridge. I threw in garlic, yellow onions, red pepper, and fresh parsley. The recipes I looked at all called for tomato sauce, which I did not have. I used a can of diced tomatoes and a couple of squirts of tomato paste instead. I think the sauce might have made it too soupy. The yellow rice was lovingly prepared by Goya, I just followed the instructions on the box.

Here's how I did it - more pictures are in the photo album.

Spanish Style Beef (served with rice)
1 tbsp. olive oil
1 - 1/4 lb. Ground sirloin (or ground beef)
1/2 yellow onion, diced
1 red pepper, diced
2-3 cloves garlic, minced
1 can diced tomatoes, no salt added
2-3 tablespoons tomato paste (from a tube)
About 1-2 tsp. each Chili Powder and Cumin (to taste)
Handful of chopped fresh parsley
Salt and pepper

Heat olive oil in a large skillet over medium heat
Add the ground beef and brown for 3-4 minutes, crumbling the beef as it cooks
Add onions, pepper, and garlic and continue to cook until beef is just brown
Drain any excess fat, if necessary
Stir in tomatoes, tomato paste, spices, and parsley
Bring mixture to a boil, reduce heat to low and simmer for about 5 minutes, or until the rice is ready.

I served it over a Goya Yellow rice - a nice rich flavor. You could use any type of rice and it would be delicious.

Leftover meat would be a good filling for stuffed peppers (top with cheese and stick under the broiler), tacos, or burritos. I'm always looking for ways to cook once and use for a few meals! Enjoy!

Summary:
Prep Time - 5 minutes
Cook Time - 10-15 minutes (meat); 25 minutes (rice)
1 large skillet, spoon for stirring, cutting board and knives