Hooks for Cooks™

He-Man Spanish Rice

April 8th, 2009

campbell-blog2Come six o’clock, what does a harried mom give her eleven year old son after he’s endured a long day at school and strenuous lacrosse practice? He-Man Spanish Rice, of course.

I had been contemplating Campbell’s condensed soups and their past and present role in America’s quest for quick and affordable meal time solutions. While poking around one of my favorite Seattle thrift stores last week, I found a vintage 1972 copy of A Campbell Cookbook: Cooking with Soup. Many of the recipes made me chuckle. Others, such as He-Man Spanish Rice, caught my eye.

I rarely use condensed soups in my cooking, but this recipe called for basic ingredients one of which was Campbell’s condensed tomato soup. Wondering if the kids might like this one dish skillet dinner, I purchased the necessary items. My supplies lasted one day.

While driving Will to lacrosse, I asked him if he’d eat last night’s leftovers. He offered a lackluster “okay.” I then offered Dinner Option #2–He-Man Spanish Rice. Before he even knew what was in my quick dinner, he smiled and said, “Hey, Sure!”

At home, I put my large Le Creuset skillet on the stove and got to work. Within fifiteen minutes, my He-Man dinner was cooked and ready to serve. My 14 year old daughter tried hers first. Funnily enough, she offered only a wide eyed “MMMMMM….” between bites.

When Will got home, he bellied up for his allotment and loved it, polishing off two large bowls in the process. After his last scoop, I declared dinner done and sent my He Man off to do his homework!

He-Man Spanish Rice
From: A Campbell Cookbook, Cooking with Soup, 1972

1 pound ground beef
1/2 cup chopped red or green pepper
1/2 cup chopped onion
1 large garlic clove, minced
1 can (10 3/4 ounces) condensed tomato soup
1 1/2 cups water
1 1/2 cups quick cooking rice, uncooked
1 tablespoon Worcestershire
1/2 teaspoon salt
generous dash pepper

In a large skillet cook beef, chopped pepper, and onion with garlic until vegetables are tender, stirring occasionally. Add remaining ingredients. Cover and cook over low heat for 10 minutes or until the liquid is absorbed. Serves 4.

4 Responses to “He-Man Spanish Rice”

  1. Hooks for Cooks™ » Blog Archive » Making Do on Main Street

    [...] For one of Campbell’s vintage 1970s skillet recipes, not currently available on their website, check out my prior post, “He Man Spanish Rice.” [...]

  2. Ed Hall

    I just copied and printed the recipe. Back in the 70’s, our family used to eat Spanish He-Man Rice about every other week. As I remember it, boy was it good.

    I’ve been looking for the recipe for more than 25 years. I had given up many years ago…simply forgotten about it. Then on TV tonight, I watched a special about Campbell’s Tomato soup…and started talking about Spanish He-Man Rice…my step daughter Googled it, and here I am.

    Thanks for posting this old but venerable recipe.


  3. admin

    Thank you for your lovely comment. I am so thrilled that you finally found this recipe after hunting for so many years! Enjoy the Taste Memories when you eat it. Melissa Trainer

  4. PV

    My Mom made this for us when we were little. It was quick and easy and we loved it.

    Now, I’ve just moved to Singapore and am temporarily in a service apartment without an oven and my usual utensils. This popped into my head as an option!

    Thanks so much!


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