I have a confession to make.
I can't cook rice.
I follow the directions on the box to the letter and it never turns out right. All the water evaporates before the rice is done. So I add more water, but it still doesn't come out right.
I can, however, make Minute Rice. But it doesn't really taste like regular rice, so I never make it.
Spanish Rice with Beef
Old recipe from 1984 General Foods advertising
3/4 lb. ground beef
1 pkg. (10 oz.) Birds Eye frozen mixed vegetables or corn
1 cup water
1 can (14 1/2 oz.) stewed tomatoes
1/2 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
1 1/2 cups Minute Rice
Brown meat, breaking pieces and stirring, about 5 minutes. Add frozen vegetables or corn, water, tomatoes and seasonings and bring to a boil. Stir in dry rice and remove from heat. Let stand 5 minutes. Makes 4 servings.
Minute Rice was developed during World War II as a "fast food" soldiers could make themselves without a lot of fuss.
Image via World War 2 photos