“My mom was a Campfire Girl from Bluebirds until adulthood, when she was a summer camp counselor for several years. On some of those Bluebird overnights, they used to make this simple version of "Texas Hash". Transposed to the kitchen, it became a family favorite with her kids, and now I make it for my family. It's easy, cheap, fast, and satisfying. I add garlic and use no-salt-added tomatoes because I'm on a reduced-sodium diet due to pregnancy, and it turns out okay for us, but you may do as you wish, of course. This recipe would, of course, adapt easily to be a camp-out recipe.”
READY IN:
40mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a deep-sided saute pan, dutch oven, or other deep pan with tight-fitting lid, brown beef over medium-high heat.
  2. (If not using lean ground beef, you will need to drain off all but a few Tbsp. of the fat at this point.) Add onion and garlic.
  3. Saute until onion begins to get transparent.
  4. Add rice.
  5. Stir in and saute a little more, just until rice starts to get opaque.
  6. Reduce heat to low.
  7. Add tomatoes, with their liquid.
  8. Stir well.
  9. Stir in chili powder.
  10. Add half the tomato can or so of water, and stir.
  11. Cover and cook for 15 minutes.
  12. Remove lid and stir again.
  13. Add 1/3 to 1/2 can more water, as necessary.
  14. Make sure you stir thoroughly so that none burns to the sides.
  15. Cook another 10 to 15 minutes, or until rice is done and all water is absorbed.

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