GUADALAJARA RICE
Makes 6 (1-1/2 cup) main dish servings, or 8 (1 cup) appetizer servings
3 tablespoons plus 2 teaspoon Chef Paul Prudhomme's Meat Magic
1 teaspoon dry mustard
1 teaspoon dried oregano leaves
1 pound ground round
1-1/4 cups finely chopped onions
1-1/4 cups finely chopped green or yellow bell peppers
1 cup finely chopped red bell peppers
5 cups defatted beef stock or water
1 cup finely chopped canned green chiles
3/4 cup chopped tomatoes
1/2 teaspoon minced garlic
2 cups uncooked rice (preferably converted)
Combine the Meat Magic and the mustard and oregano thoroughly in a small bowl, being sure to break up any lumps.
In a 4-quart saucepan (preferably not a nonstick type), combine the meat and 1/2 cup each of the onions, green (or yellow) bell peppers and red bell peppers, breaking up any big chunks of meat. Turn heat to high, cover pan and cook 3 minutes. Stir well, recover pan and cook 4 minutes. Stir
again, breaking up any remaining chunks of meat, then add the Meat Magic mixture, stirring well. Cook uncovered 2 minutes, stirring frequently and scraping the pan bottom well. Add 1 cup of the stock, stirring and scraping until any sediment is dissolved from the pan bottom; cook until mixture
is fairly dry, about 6 minutes, stirring and scraping occasionally. Add 1/2 cup of the green chiles and the tomatoes and garlic, stirring well. Cook 6 minutes, stirring and scraping almost constantly. Stir in the rice and the remaining 3/4 cup onions, 3/4 cup green (or yellow) bell peppers,
1/2 cup red bell peppers and 1/2 cup chiles. Cook until mixture is sticking excessively, about 2 minutes, stirring constantly. Add the remaining 4 cups stock, stirring well to dissolve any sediment from pan bottom. Cover pan and bring to a boil, then stir and scrape well Reduce heat to
maintain a light simmer and recover pan. Cook 5 minutes, stirring and scraping frequently so mixture won't scorch. Stir once more, reduce heat to very low and recover pan. Continue cooking until done, about 25 minutes more.
Remove from heat and serve immediately.
Copyright by Chef Paul Prudhomme
