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My Blue Kitchen

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Mexican Squash

My mother visited Honduras for her senior trip in 1964.  She was pretty and spoke fluent Spanish, and her blonde hair and green eyes really stood out among the locals.  La Bonita Gringa!  Her stories from that time live on in my memory.  Ironically, this recipe did not come from that visit to Honduras.  It came to her a few years later from her German neighbor in Berlin.  Nonetheless, it has been a family favorite all these years.

The Stuff You Need:

1 pound ground Beef

1 large Onion, diced

1 small Yellow Summer Squash, cut in 1/2″ slices

1 small Zucchini, cut in 1/2″ slices

1/2 Bell Pepper, diced

2 large cloves Garlic, chopped

1 teaspoon chili powder

1/2 teaspoon cumin

1 cup Tomatoes, chopped – fresh or canned

Salt & Pepper, to taste

Mild Banana Peppers, for garnish

1 cup Rice

2 cups water

1 Tablespoon Butter

How To Do This:

  1. Brown the ground beef in a 3 quart sauce pan over medium high heat, stir frequently to prevent sticking to the pot.  If your beef is extra lean, you can add a little cooking oil.*
  2. Add the onions, bell pepper, chili powder and cumin when the beef is still a little pink.
  3. After the onions and bell peppers have softened, add the garlic, summer squash and zucchini.
  4. Stir to combine, add some salt & pepper, then turn down the heat to medium low, cover and allow to simmer for about 20 minutes.
  5. Start your rice:  In a separate sauce pan, add 2 cups water, a pinch of salt and one Tablespoon of butter.  Bring to a boil over high heat.  Measure out 1 cup of long grain rice.  When water comes to a boil, stir in the rice, cover and turn down heat to low.  Set a timer for 15 minutes.
  6. After the ground beef and vegetables have cooked for 20 minutes, add the tomatoes.
  7. When the rice is done, scoop about one cup into the bottom of a bowl, then scoop the beef and squash mixture over that.  Garnish with banana peppers and enjoy!

 

Notes:

*Try My Blue Kitchen Ancho or Tomato flavored oil for an extra boost of flavor.

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