>------------> Skillet Spanish Rice With Peppers <------------<

3 Medium-Large Fresh Green Peppers
2-3 lb ground chuck hamburger
2 Pkg. Knorr Spanish Rice Fiesta Sides
1 Pkg. Knorr Taco Rice Fiesta Sides
Heinz Catsup

Directions:

Hollow out the peppers by cutting their stem out
and removing all the seeds and whites inside. 
Completely rinse and clean them. Cut them in half
and then cut each half into about 8 strips. Cut the
strips into smaller diced up pieces.
 
Cooking:

In a large pan, cook the Fiesta Rice as directed
on packages, only add a couple cups more water and 
about 1/2 cup of catsup. When it is done, make sure
it is sloppy (not soupy) and a nice redish pink color 
adding more water and catsup as needed. Keep covered.

In a large skillet, cook the hamburger with the 
diced up peppers with the lid on. Let it cook a little
longer to allow the peppers to become tender.
Drain and return to pan and cook a couple more minutes.

Add to rice. Stir well. Adding more water and catsup 
if needed so together they are a little pinkish and
sloppy (not soupy). Cook on medium to high heat stirring
until the mixture comes to a good boil. Remove from heat.

Goes well with mexican blend cheese melted on top, 
sour cream and/or cottage cheese.

NOTE: Serves 4 - 6 easily. Left overs can be frozen.


~*~ Copyright © 1997-2017 Elrhea M. Bigham ~*~