Aunt Lucy'S Spanish Rice

Name: Aunt Lucy'S Spanish Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. shortening; 1 clove garlic, minced; 1 c. sliced onion; 1 lb. ground beef; 1 green pepper, cut; 1 c. diced celery; 3 1/2 c. tomato juice; 2 tsp. salt; 1/2 tsp. pepper; 1 c. rice

Eats Now Editorial Team · 584 kcal · Meat & Poultry

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Aunt Lucy'S Spanish Rice – a delicious recipe with shortening, clove garlic, onion, ground beef, green pepper, celery. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1/3 c. shortening
1 clove garlic, minced
1 c. sliced onion
1 lb. ground beef
1 green pepper, cut
1 c. diced celery
3 1/2 c. tomato juice
2 tsp. salt
1/2 tsp. pepper
1 c. rice

1
Melt shortening; brown garlic and onion slightly.
2
Add meat and brown.
3
Add pepper, celery, tomato juice and seasonings. Cover and cook until steaming.
4
Stir mixture and sprinkle rice over top.
5
Do not stir after adding rice.
6
Cover; turn heat to low.
7
Cook, without removing cover, for 30 minutes.
8
Remove lid and cook another 15 minutes.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 c. shortening, 1 clove garlic, minced, 1 c. sliced onion, 1 lb. ground beef, and more.

Yes, Aunt Lucy'S Spanish Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
584 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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