31 May 2017

21st Street Rice Bowl

In our town, we have a rather large Hispanic community and you can find the best food down on 21st Street. During this transition period, we have had to adjust a few of our habits so dining out has been one of the first things to put aside for special occasions. Well, I was craving some TexMex today and so I went through my pantry and was able to find all the things I needed to make something fabulous... and that is how the 21st Street Rice Bowl came into being.

Here are the ingredients and directions on how to make this delicious dish that will be an instant hit with your family too.

1 lb of ground beef (I used 90/10)
1 16 oz jar of your favorite salsa (I used Publix Mild)
1 10 3/4 oz can of Tomato soup (I used Campbell's)
1 15.25 oz can of sweet corn (I used Green Giant)
Worchestire sauce, to taste (I used Lea & Perrins)
Salt, to taste
1 clove minced garlic
2 cups of rice (I used Publix Instant Rice)
Onion powder, to taste
Four Cheese Mexican Blend, shredded (I use Sargento)
Ranch Dressing (optional, and I used Hidden Valley)

1. Brown the meat with Worchestire sauce, salt, minced garlic, and onion powder. Drain.
2. Add in salsa, tomato soup, and corn. Simmer on medium heat.
3. Make rice according to directions. Once finished, add to the beef mixture and simmer for an additional 5 minutes.
4. Scoop into bowl or onto dish, sprinkle top with desired amount of shredded cheese. I like to add ranch dressing to my TexMex and stir it in.

This is a great supper and super fast to make. I think the total time was about 30 minutes. It made 6 servings so I have three suppers in the fridge for when I go to work since I will be working nights. More on that soon, I promise!

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