A few months ago, after we posted this recipe for American Chop Suey, we received a comment from a reader named Michelle asking if we had a similar recipe – only instead of pasta it included rice! It was a dish that she remembered her mother making for their family – but she never wrote down her mother’s recipe and could never get the seasonings exactly right.
Our reader referred to this dish as “Spanish Rice” (not be to confused with our version of Spanish rice posted here). But after researching the request a bit more – we believe that the dish is more commonly known as Texas Hash – and here is our version!
Texas Hash is a quick and easy skillet dish that combines ground beef, rice, and diced tomatoes that are cooked together with onions and bell pepper – plus a touch of chili powder and other seasonings.
What’s great about this recipe is that it all cooks in one skillet (love the easy cleanup!) – plus it’s a hearty and filling dish that the whole family will love!
We’re not sure if this dish is as delicious as the version that our reader Michelle’s mother used to make – but we sure hope it comes close!Print
Although not shown here in our recipe photos, we think this dish would also be delicious with cheddar cheese on top! (We’ve listed that as an optional ingredient in the recipe below.)
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 tablespoon minced fresh garlic
- 1 pound ground beef, 80/20
- ½ teaspoon dry mustard
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup long grain white rice
- 2 tablespoons tomato paste
- 1 14.5-ounce can diced tomatoes with juice
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1 cup shredded cheddar cheese, optional and not shown in our photo
- In a skillet that has a tight fitting cover, heat olive oil over medium high.
- Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook.
- Add rice and cook for two minutes letting rice absorb liquid.
- Add tomato paste and cook for one minute.
- Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.
- After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is to wet, cook for another few minutes with lid off.
- If you are using the cheese, sprinkle on top for last few minutes of cooking time with lid on.
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