This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).
Skillet Spanish Rice
1/4 c. Wesson, pure vegetable oil
1 c. raw regular rice
1 medium onion, thinly sliced
1/2 medium green pepper, chopped
1/2 lb. ground beef
2 8-oz can Hunt’s Tomato Sauce
1 3/4 c. hot water
1 t. prepared mustard (optional)
1 t. salt
1/4 t. pepper
Heat Wesson in large skillet. Add rice and brown lightly, then add onion, green pepper and beef. Stir over high heat until meat is lightly browned. Add remaining ingredients. Mix well; bring quickly to boil. Cover tightly; simmer 25 minutes.
Makes 4 servings. If desired, meat may be omitted; stir in 1/2 cup shredded cheddar cheese just before serving.
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2 Responses to Skillet Spanish Rice Recipe – Handwritten
This was the very first meal I made for my husband when we got married…in 1966! Nearly 50 years later (April ’66), it’s still my go-to recipe for Spanish rice.
We used to check the Hunt’s tomato sauce and whole tomato cans at the store for recipes when I was a kid and there are 3 or 4 that I still make regularly for my husband and I since our kids are in their 40s. I changed this recipe over the years using a whole pound of hamburger, eliminating the oil since it’s not needed and using half a large onion and a whole bag of the small sweet red, yellow and orange peppers since my husband says the peppers are his favorite part. I’ve been married 48 years but have been making this since I was in jr high.
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