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Spanish Beef and Rice

2 cups beef stock 
1 3/4 cups water 
1 tablespoon butter 
2 cups white enriched rice 
1 tablespoon extra-virgin olive oil, 1 turn of the pan 
1 2/3 pounds ground sirloin 
Salt and pepper 
1 large onion, finely chopped 
4 cloves garlic, chopped 
1 green bell pepper, seeded and finely chopped 
1 tablespoon Worcestershire sauce 
2 cups tomato sauce 
1/4 teaspoon ground cloves 
2 teaspoons ground cumin, 1/3 palmful, twice 
1/4 cup chopped flat-leaf parsley, a couple of handfuls 
Spicy Chopped Salad with Tortillas, recipe follows 

Heat beef stock, water and butter to a full boil. Add rice, reduce 
heat and cover pot. Cook 20 
minutes, until tender and liquids are absorbed. 
Heat a large, deep skillet over medium high heat. Add oil and beef 
and season with salt and pepper. Brown meat, 2 or 3 minutes. Add 
onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 
minutes, until veggies are just tender. Add tomato sauce, cloves, 
cumin and parsley. Bring mixture up to a bubble and reduce heat to 
low. 
Combine cooked rice with meat mixture and serve with Spicy Chopped 
Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef 
and rice and freeze for stuffed peppers for another meal. Recipe 
follows. 
* Please note: You can also choose to make the stuffed peppers in 
their entirety, then freeze and microwave when ready to serve for 12 
to 15 minutes on high. Reheat with loose plastic over the dish to 
keep the peppers from splattering. If you do not have a carousel 
microwave, rotate peppers once during the reheating of your peppers.


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