It may be 100 degrees everywhere else but it is COLD in San Francisco! What is UP with that? I guess I can't complain too much since I don't exactly like the heat either but can we at least get over 65 degrees? Since it was cold, I decided to make some comfort food. This was a wonderful Beefy Mexican Rice concoction that I cooked up using things I had in the pantry. It's great as an entree, dip or even burrito filling as Greg found! :)
3 Tbsp vegetable oil
1 red onion, chopped
1 can (14.5 oz) diced tomatoes (I used the kind with green peppers in it)
1 lb ground beef
1 c long-grain rice
1 tsp paprika
1 Tbsp chili powder
1 Tbsp garlic salt
1 tsp ground black pepper
1 c shredded Mexican cheese blend
Tortilla chips and more cheese for serving
1. In medium stock pot over medium heat, add oil and onions; saute until translucent. Add the ground beef and cook until meat is browned.
2. Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add tomatoes, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
3. Stir in cheese and garnish with chips.