ONE-POT TEXAS HASH – It’s easy to make this recipe drier if you prefer by simply cooking it a bit longer, but personally I like it a bit more moist. The choice is up to you.
— 2 tablespoons olive oil
— 1 cup diced onion
— 1 cup diced green bell pepper
— 1/4 teaspoon freshly ground black pepper
— 1 tablespoon minced fresh garlic
— 1 pound (ca. 454 g) ground beef
— 1/2 teaspoon dry mustard
— 2 1/2 teaspoons chili powder
— 2 teaspoons salt
— 1/2 cup uncooked long grain white rice
— 2 tablespoons tomato paste
— 1 14.5-ounce can of diced tomatoes with juice
— 1 cup water
— Grated cheddar or Monterey jack cheese (optional)
— 1 1/2 teaspoons Worcestershire sauce
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 a fork. If the mixture is soupy or wet, cook for an additional 2 minutes uncovered.
Sprinkle with grated cheese if desired.
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