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Categories:
water ground chuck onion chili powder Vegamatoe juice salt celery green pepper Spanish rice kidney beans
Viewed: 29 - Published at: 9 years agoIngredients
- 2 qt. water
- 4 lb. ground chuck, finely crumbled
- 2 c. chopped onion
- 1 tsp. each: chili powder, oregano, cumin and red pepper flakes
- 1 qt. Vegamatoe juice
- 1 Tbsp. salt or to taste
- 2 c. chopped celery
- 2 c. chopped green pepper
- 2 (12 oz.) cans Spanish rice, drained
- 1 large can kidney beans, drained
Method
- Heat water in a large pan; when boiling, add crumbled meat. Cover and cook 2 to 8 minutes, stirring occasionally, until meat is cooked.
- Turn to low; skim off meat residue until clear.
- Do not drain.
