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Garden Spanish Rice

By: Cindy Shope
Updated: March 21, 2012
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Serves: 6
Cooking Time: 30 min



Ingredients

    1 1/2 pounds ground beef
    1 onion, coarsely chopped
    2 (14-ounce) cans stewed tomatoes, not drained
    2 cups water
    1 1/4 cups long-grain rice
    1 teaspoon salt
    1/4 teaspoon black pepper
    1 teaspoon chili powder
    1 teaspoon garlic powder
    2 zucchini, cut into 1/2-inch chunks

Instructions

  1. In a soup pot, brown ground beef and onion over medium-high heat 4 to 5 minutes, stirring frequently. Drain off excess liquid.    
  2. Add remaining ingredients except the zucchini; bring to a boil.    
  3. Reduce heat to low, cover, and simmer 10 minutes. Add zucchini and continue cooking 10 additional minutes, or until rice is tender.
    


Notes

We're thinking that Tres Leches would be a sweet end to this Tex Mex-style meal. See what you think!

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