Pablo's Spanish Rice
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/2 cp bacon drippings
1 lb. ground beef
1/2 green pepper, diced
1 large onion, peeled and sliced thin
4 ripe olives, sliced
1 1/3 cps quick-cooking rice
1 (8 oz.) can tomato paste
1 (8 oz.) can tomatoes
1 tsp salt
1/4 tsp pepper
1 tsp prepared mustard
1 - Heat drippiongs in skillet.
2 - Brown beef 5 minutes or longer.
3 - Add green pepper, onion, olives, and rice.
4 - Stir and cook 10 minutes.
5 - Add all remaining ingredients.
6 - mix and stir.
7 - Bring to a boil.
8 - Cover tightly.
9 - Reduce heat and let simmer 10 minutes.
Makes 4 or more servings.
Corn bread is good with this one, too, or toasted English muffins,
buttered and served with grape jelly, or currant jam.
Hot coffee and dessert, such as a smooth, cold chocolate mousse,
make this an easy and delecious supper.