Tiny's Tantalizing Text

This time we're going to explore my version of Spanish Rice. It's not what you typically would call Spanish Rice, but that title sounds a lot better than "Hamburger and Rice - Red" (because I also make a white version that I don't make as hot (seasoned hot, not heat hot).

1# Ground Beef
Sliced/Diced/chopped Fresh Mushrooms (or small jar of sliced mushrooms)
3/8" slice off of a 1/4 size pit ham, diced
1 1/2 cups water
1 small can Tomato Sauce
2 cups Minute rice (unprepared)
Finely shredded Colby/Jack cheese
Seasonings (all to taste)
Tabasco Sauce
Soy Sauce
Garlic Powder
Chili Powder
Cookies brand Flavor Enhancer

Okay, here we go. Start browning Ground beef in a 13" skillet. When it's about 1/3 browned and some of the fat has melted off, add the mushrooms if using fresh, otherwise wait until about 2/3 done and add with the ham. When the beef is fully browned and the mushrooms and ham are hot, add the tomato sauce, then I always rinse the can with the water just to get it all into the dish. Add the seasonings and bring to a boil. Once boiling nicely, give it a stir and add the minute rice, bring to a boil again. Let simmer until the liquid is gone, cover with cheese. Stir and serve.

Tip. I usually have a hard time stopping the eating process when I have this dish, but last night I took 2 of my medium containers (from that set that has 3 different size containers with the same size lids that come in a handy spinning rack) and filled them before having my supper. I still probably ate too much of it, but at least I didn't eat the whole thing, and wasn't in pain for an hour after supper. I had one of the containers for breakfast today and I'll probably have the other for breakfast tomorrow.