Friends of Scott  Joplin
    Fried Green Tomatoes
    German Fried Red Cabbage
    Linguini with Nuts, Dried Fruit and Gorgonzola
    Cold Cantaloup Soup
    Mom's salmon patties
    Mom's Fruit Shortcake for Twelve
    Mom's Kidney Bean Salad
    Mom's Little Brown Koko Cake
    Aunt Ella's Corn Salad
    Vicki's Lime Jello Supreme
    Old Fashioned Minced Meat
    Peach Conserve
    Plum Black Walnut Conserve
    French Mustard Pickles
    Spanish Rice
    Broccoli with White Sauce
 Christmas Letter

This website is published through the courtesy of Southern Illinois University Edwardsville. Any opinions expressed, however, are totally my responsibility.

Jim Andris, Sept. 17, 2003.

Spanish Rice

Just like my mom used to make (almost). Yum!

1 1/2 cups uncooked "good" rice
3 cups water
1 1/2 t. salt

2 T. "good" olive oil
1 lb. ground beef
1 medum onion, peeled and chopped
1/4 green pepper, seeded and chopped
1 clove garlic, chopped fine
1 T. Italian seasoning

1 16 oz. can kidney beans
1 16 oz. can chopped tomatoes
1 8 oz. can tomato sauce
1 4 oz. can chopped green chillies
handful of black olives, chopped
1 cup cheddar cheese

Bring the rice to a boil in 3 cups water and salt, reduce heat and simmer on low the recommended time (45-55 minutes for good brown rice like Lundbergen). Remove from the burner and set aside.

Brown the beef in olive oil, drain off excess fat, stir in the chopped onion, green pepper and garlic. Sautee for five minutes. Stir in Italian seasoning. Stir in the rice. Add the drained kidney beans, the undrained tomatoes, tomato sauce, drained green chilis and black olives and mix well.

Place in a 9 x 13 Pyrex casserole. Sprinkle with cheddar cheese. Place in a 325 degree oven for and cook for 1 hour.

Remove and serve with a whole wheat roll and a side green vegetable or salad.