Best 1950s Spanish Rice Aka Texas Hash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

1950'S SPANISH RICE AKA TEXAS HASH



1950'S Spanish Rice Aka Texas Hash image

I grew up eating this. From Karen LaValley on Cooks.com.

Provided by Vicki Butts (lazyme)

Categories     Beef

Time 30m

Number Of Ingredients 11

1 1/3 c instant minute rice (up to 1 3/4 cup)
1 Tbsp oil
1/2 c onion, diced
1/2 whole green bell pepper, diced
1 14-oz can(s) crushed tomatoes
1 8-oz can(s) tomato sauce (or 2 cans if desired)
1 tsp salt
1/8 tsp pepper
1 lb ground beef
1 clove garlic, minced
1 Tbsp mustard

Steps:

  • 1. In a large skillet, heat 1 tablespoon oil.
  • 2. Cook onion, green bell pepper, garlic and rice for several minutes, then add ground beef; cook until meat is no longer pink.
  • 3. In a bowl, add mustard, crushed tomatoes and tomato sauce. Mix well.
  • 4. Drain grease from meat mixture.
  • 5. Add tomato mixture.
  • 6. Season with salt and pepper to taste.
  • 7. Cook on low heat, covered, for 20 minutes.
  • 8. Notes: 1 10-ounce can of Rotel can be substituted for the crushed tomatoes. Add shredded cheese at end if desired.

TEXAS HASH



Texas Hash image

This beef, veggies and rice casserole is easy to make and a family favorite.

Provided by Suzanne Cook

Categories     Main Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 cup water
1 cup uncooked instant rice
1 pound lean ground beef
2 onions, chopped
1 large green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
1 (8.75 ounce) can whole kernel corn, drained
salt and pepper to taste
3 slices processed American cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart (8 inch round) casserole dish.
  • In a medium saucepan, bring 1 cup of water to a boil. Stir in instant rice, cover and remove from heat. Let sit for 5 minutes.
  • In a medium skillet over high heat, brown ground beef with onions and green pepper. Stir in diced tomatoes, tomato sauce and chili powder. Simmer for 20 minutes.
  • Stir cooked rice into the beef mixture. Mix in the corn, salt and pepper.
  • Pour the mixture into prepared casserole dish. Cut the American cheese slices in half and place over the top.
  • Bake in preheated oven for 15 to 20 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 542.5 calories, Carbohydrate 64.5 g, Cholesterol 70.1 mg, Fat 21.1 g, Fiber 4.4 g, Protein 23.8 g, SaturatedFat 9.3 g, Sodium 720.3 mg, Sugar 7.3 g

TEXAS HASH



Texas Hash image

This is a recipe my former MIL got from a co-worker, and she shared it with all of us. The great thing about this recipe is that you can adjust the seasonings and other ingredients to suit your taste preferences. So you can make it as hot (or as mild) as your taste buds will tolerate. We serve this with thick slices of Texas...

Provided by Vickie Parks

Categories     Casseroles

Time 50m

Number Of Ingredients 11

1 lb lean ground beef
1/2 medium onion, chopped
1 celery stalk, chopped
15 oz can diced tomatoes
1/2 large green bell pepper, chopped (or you can use a jalapeno pepper)
1/2 c uncooked white rice
1 tsp minced garlic
1/2 tsp chili powder (or more, if desired)
1-2 tsp salt
1/2 tsp black pepper
1 1/2 tsp dried parsley

Steps:

  • 1. Preheat oven to 375ºF. Lightly spray a 9x13-inch baking dish with cooking spray; set aside.
  • 2. Sauté the beef, onion and celery in a large skillet over medium heat until no pink remains in the beef and the onions are clear. Place the meat mixture in a colander to let the excess grease drain.
  • 3. Return the meat mixture to the skillet. Add the tomatoes, green pepper, rice, garlic and all remaining ingredients (spices/herbs) to the skillet. Stir well.
  • 4. Pour the meat/rice mixture into the prepared 9x13-inch baking dish. Cover the baking dish, and bake in a 375º oven for 30 minutes, or until the rice is cooked and soft.

BETTY CROCKER 1950S SPANISH RICE



Betty Crocker 1950s Spanish Rice image

Make and share this Betty Crocker 1950s Spanish Rice recipe from Food.com.

Provided by carrie sheridan

Categories     Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 slices bacon, cut up
1/4 cup finely chopped onion
1/4 cup chopped green pepper
3 cups cooked rice (1 cup uncooked)
2 cups canned tomatoes
1 1/2 teaspoons salt
1/8 teaspoon pepper

Steps:

  • In a skillet, fry the bacon until it is crisp; remove from skillet and drain off most of the fat.
  • Add onion and green pepper to bacon fat and cook over medium heat until the onion is yellowed.
  • Add remaining ingredients and cook uncovered over low heat for abou 15 minutes, or until hot.
  • NOTE: you can heat the oven to 400 degrees and combine the cooked bacon, onion and pepper with the rice and tomatoes, salt and pepper, in a baking dish. Bake for 25-30 minutes.
  • ALSO, you can substitute jarred or packaged cooked bacon bits, genuine or soy-imitation.

Related Topics