Spanish rice recipe a reminder of small-kid time

This simple but memorable dish comes straight from cookbook author Frank Abraham’s family recipe box — courtesy of his mother, Thyra Abraham — and is included in “Cooking Hawaiian Style Two” by Abraham and Lanai Tabura.

The book is currently out of print.

MOM’S SCHOOL-KINE SPANISH RICE

By Thyra Abraham

• 2 pounds ground beef
• 2 (8-ounce) cans tomato sauce
• 1 tablespoon garlic powder
• 4 cups freshly cooked rice, cooled 10 minutes
• Salt and pepper, to taste
• Garlic salt, to taste
• 1 (8-ounce) package grated sharp cheddar cheese

In pot, brown beef and drain oil. Add tomato sauce and garlic powder; mix well.

Add rice a little at a time, folding into hamburger mixture until it is completely coated in tomato sauce. Season with salt, pepper and garlic salt.

Poke holes in rice and pour cheddar cheese over. Cover 10 minutes, allowing cheese to melt completely. Serves 6.

Nutritional information unavailable.