Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 tablespoon minced fresh garlic
- 1 pound ground beef
- ½ teaspoon dry mustard
- 2½ teaspoons chili powder
- 2 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- ½ cup uncooked long grain white rice
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup water
- 1½ teaspoons Worcestershire sauce
- Grated cheddar or Monterey Jack cheese (optional, for topping)
Instructions
- Sauté Meat and Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the diced onion, diced green bell pepper, minced fresh garlic, and ground beef. Cook, stirring and breaking up the beef as it browns, until the ground beef is fully cooked and the vegetables are softened, about 8-10 minutes. This initial step builds the flavor foundation for your dish, so make sure to break the meat into small pieces and allow the vegetables to soften completely.
- Add Rice and Tomato Paste: Stir in the uncooked long grain white rice and tomato paste with the cooked beef and vegetables. Cook for an additional 3 minutes, stirring constantly. Toasting the rice slightly before adding liquid helps develop a nuttier flavor, while the tomato paste needs to cook briefly to remove any raw taste and intensify its flavor.
- Simmer: Pour in the canned diced tomatoes with their juice, water, and Worcestershire sauce. Stir to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 20 minutes. During this time, the rice will absorb the flavorful liquid and become tender while the flavors meld together beautifully.
- Check and Finish: After 20 minutes, remove the lid and fluff the hash with a fork. If the mixture still appears soupy or too wet, continue to cook uncovered for an additional 2 minutes, allowing excess liquid to evaporate. The final consistency should be moist but not swimming in liquid.
- Serve: If desired, sprinkle with grated cheddar or Monterey jack cheese before serving. The residual heat from the hash will melt the cheese perfectly. Serve immediately while hot for the best flavor and texture experience.
Notes
- Texas Hash originated in the early 20th century as a way to stretch meat with economical ingredients. For a spicier version, add diced jalapeños or increase the chili powder. This dish freezes well and can be made ahead for meal prep. For a healthier version, substitute ground turkey or chicken for the beef and brown rice for white rice (though cooking time will increase).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American (Southwestern)
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg