Texas Hash Dish (Print Version)
# Ingredients:
01 -
2 teaspoons kosher salt.
02 -
1 pound 80/20 ground beef.
03 -
2 tablespoons olive oil.
04 -
1 teaspoon Worcestershire sauce.
05 -
1/2 cup long-grain white rice, uncooked.
06 -
1 cup diced green bell peppers.
07 -
2 teaspoons chili powder.
08 -
1/4 teaspoon black pepper, freshly ground.
09 -
1 tablespoon fresh garlic, minced.
10 -
1 cup diced onion.
11 -
1/2 teaspoon dry mustard powder.
12 -
2 tablespoons of tomato paste.
13 -
1 14.5-ounce can of diced tomatoes with juice included.
14 -
1 cup water.
15 -
1 cup shredded cheddar, optional.
# Instructions:
01 -
Warm the olive oil in a large skillet over medium-high heat. Use a lid that fits snugly.
02 -
Toss in the onion, bell peppers, minced garlic, ground beef, and seasonings. Cook until the beef looks browned and fully cooked. Get rid of any extra grease.
03 -
Mix in the uncooked rice and let it soak up some moisture for about 2 minutes.
04 -
Spoon in the tomato paste and cook for 1 minute. Then, pour in the diced tomatoes, water, and Worcestershire sauce.
05 -
Cover the skillet and let everything simmer for 20 minutes. If it’s too watery, let it cook uncovered a bit longer and fluff the rice.
06 -
Optional: Sprinkle shredded cheese on top during the last few minutes of cooking for some extra taste.
# Notes:
01 -
Change the spice level by adding more or less chili powder.
02 -
Don’t forget to drain off the grease after browning the beef.
03 -
Cheese on top is optional but adds a nice touch.