Ingredients
1 medium onion, chopped1 tablespoon olive oil2 garlic cloves, minced1/3 cup cider vinegar2 tablespoons dry red wine or beef broth1 can (29 ounces) tomato sauce1 cup water1/3 cup chopped roasted sweet red peppers3 bay leaves3 tablespoons brown sugar3 teaspoons beef bouillon granules1 teaspoon dried oregano1/2 teaspoon dried basil1/4 teaspoon dried thyme1/4 teaspoon pepper1/3 cup uncooked long grain rice1/2 pound cubed cooked roast beef2 cups chopped fresh spinachSour cream and grated Parmesan cheese, optional
Preparation
In a Dutch oven, saute onion in oil until tender. Add garlic; saute 1 minute longer. Stir in vinegar and wine. Bring to a boil; cook until liquid is almost evaporated.
Add the tomato sauce, water, peppers, bay leaves, brown sugar, bouillon and seasonings. Bring to a boil. Stir in rice. Reduce the heat; cover and simmer until rice is tender, 15-20 minutes.
Discard bay leaves. Add beef and spinach; cook and stir until heated through and spinach is wilted. Serve with sour cream and Parmesan cheese if desired.
