The Spanish Stew the other night was a hit.
This Spanish Rice…not so much! Maybe it would have been tastier if I’d have used green olives instead of black olives.
I know I just said I don’t share nasty recipes, but in the name of “It’s Vintage Recipe Week,” I’m sharing the experience!
…this recipe is a hoot!
We’ll just leave it at that!!!
Have a lovely weekend y’all!
That’s funny. Does it say that it makes 2 1/2 GALLONS???? How do you make gallons of meatballs? 🙂
I’m lol at the 25 cents of rice – that’s probably why it makes 2 1/2 gallons lol
Wow! Love the precise measurements! 🙂 After you ground the meat into meatballs….what should you do with the other ingredients?? haha! 🙂 Thanks for sharing!!! 🙂
Diane Gollehon says
Ha ha! I really did laugh out loud when I read this!! 😀
IF this recipe is from the 1940’s, THEN “25 cents” worth of rice was about 1 pound of regular long grain rice. The olive amount would have been a regular sized can (12 -14 oz.?).
Another name for this dish would have been Porcupine Meatballs. It sounds weird, but actually, with a brown gravy for sauce, is not too shabby.
Just don’t use green olives, please. ick.
I should have mentioned that all of the ingredients would have been mixed up together to make porcupine meatballs. sorry.
We make Spanish rice similarly, and it’s a hit here. I don’t make meatballs, just brown the beef. And, I add onions and garlic, as well as tomatoes, to the rice. Sometimes spinach, too. Top with cheese, salsa, sour cream, crushed chips. Basically any taco toppings.
Sorry that this one didn’t work for your family!
Allie Zirkle says
This post cracks me up. I’m 29 and grew up in southern California. These ingredients make 2 recipes- Spanish rice & porcupine meatballs.
Spanish rice- sauté the rice until golden & in a separate skillet, brown the meat. Mix together, add the tomatoes and sliced olives and simmer until rice is cooked through. You’d need to adjust the liquid as I’m not sure there’s enough to cook the rice
Porcupine meatballs- mix the rice and meat together making 1″ meatballs. Cover in tomatoes and sauce and simmer until cooked through. I can’t picture black olives in that dish. Also, we always used instant rice and v8 lol
Good luck! Allie
Erroll F. Brosnan says
In its intricacy, this recipe deserves further examination.
Appreciation wouldn’t be a bad thing either
Kelly W. says
Well, at least it looks pretty:-)