- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- message boards
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
 |
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
|
Spanish Rice
by Nancy Bennett
Total time = 40 minutes Prep time = 15 minutes + Cooking time = 25 minutes |
|
This one-pot dish has a hearty, stick-to-your-ribs quality that your family will love. It's a great way to get protein, vegetables, and grains into the meal.
|
|
1 tsp. olive oil or vegetable oil 1/2 - 1 lb. lean ground beff or turkey (optional) 1 lg. onion, chopped 1 lg. green pepper, chopped 1 1/2 c. uncooked white or brown rice 2 c. water 1 can (28 oz.) tomatoes (whole or crushed) 1 Tbl. chili powder 1/2 tsp. salt 1/2 tsp. pepper |
 | Heat oil over medium-high heat in large frying pan or stock pot. Cook onions, pepper, and meat until meat is browned. (If not using meat, cook until vegetables are slightly softened.) Add remaining ingredients, mixing thoroughly. Bring to a boil and simmer gently, covered, over low heat for 20-30 minutes. |
 | ||
| Serve with sweet-ish red cabbage. | ||
| This recipe comes from the book Peanut Butter Stew and Couscous, Too Quick, Healthy, Delicious Meals that Grown-Ups and Kids Love, which can be ordered from http://www.peanutbutterpress.com |
