Mylegsbig
Head Chef
kk first of all i know with taco meat you can brown it, then add a liquid and simmer it for a bit. I'm going to be using 1 1/4 lbs of 80% Ground Chuck.
How much liquid would this need? In a 12 inch skillet, btw. Should i just eyeball it and cover the meat ever so slightly?
second question.... What is the average amount of Chili Powder you'd think would go with 1 1/4 lb ground beef? I can eyeball the rest of the spices.
Third Question, im going to be using this rice recipe, modified in seasoning, taken from this site.
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Easy Spanish Rice
2 tbs vegetable oil
2 tbs chopped onions
1 ½ cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa
Saute the onions in oil. Stir in the rice and fry a bit. Stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
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Question, is "Medium Grain Enriched Rice" the same as the rice in question? If so, how can it be adjusted? Looks like plain old white rice to me.
How much liquid would this need? In a 12 inch skillet, btw. Should i just eyeball it and cover the meat ever so slightly?
second question.... What is the average amount of Chili Powder you'd think would go with 1 1/4 lb ground beef? I can eyeball the rest of the spices.
Third Question, im going to be using this rice recipe, modified in seasoning, taken from this site.
-----------------------------
Easy Spanish Rice
2 tbs vegetable oil
2 tbs chopped onions
1 ½ cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa
Saute the onions in oil. Stir in the rice and fry a bit. Stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
---------------------------------
Question, is "Medium Grain Enriched Rice" the same as the rice in question? If so, how can it be adjusted? Looks like plain old white rice to me.