One-pot Texas Hash

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2 tablespoons olive oil
1 cup diced onion
1 cup diced green bell pepper
1 tablespoon minced fresh garlic
1 pound ground beef
1/2 teaspoon dry mustard
2 1/2 teaspoons chili powder
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup uncooked long grain white rice
2 tablespoons tomato paste
1 14.5-ounce can diced tomatoes with juice
1 cup water
1 1/2 teaspoons Worcestershire sauce
Grated cheddar or Monterey jack cheese (optional)


Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper in a skillet with olive oil. Sauté until ground beef is browned and stirring as it cooks to ensure beef is broken up.
Add rice and tomato paste and cook for 3 minutes.
Add canned tomatoes and juice, water, and Worcestershire sauce. Simmer for 20 minutes, covered.
Remove lid after 20 minutes and fluff with fork. If mixture is soupy or wet cook for an additional 2 minutes uncovered.
Sprinkle with grated cheese if desired.

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