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Published: Tuesday, 9/20/2011

Dinner Tonight: Mark's Spanish Rice

Mark Gerbeck of Sylvania looks across the ocean to Spain for this hearty and quick dinner. Easy to make and based on a Spanish classic, it’s a meal in a single pot. Best of all, it comes together in about a half-hour.

Mark’s Spanish Rice

3 pounds ground chuck

3 cups instant rice

3 cups water for the rice

4 cloves garlic, minced

1 medium onion, diced

1 tablespoon salt

2 tablespoons pepper

2 tablespoons chili powder

1/2 tablespoon cayenne pepper

1 (28 ounce) can diced tomatoes

4 ounces hot salsa

8 ounces frozen corn

Brown and break apart the ground chuck in a Dutch oven. While the meat is browning, cook the instant rice in a separate Dutch oven according to the instructions on the box (you will make 6 servings). Drain the grease from the browned beef. To the ground chuck, add the garlic and onion. Stir and cook for 2-3 minutes. Then add the salt, pepper, chili powder, and cayenne pepper to the ground chuck mixture. Cook and stir for 2-3 minutes. Add the rice and stir. Add the tomatoes, salsa, and corn. Stir well. Simmer for 15 minutes and adjust to taste by adding more salt, pepper, chili powder, or cayenne pepper.

— Mark Gerbeck

Got a fast and healthy recipe you want to share? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo OH 43660.

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