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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe was originally created by Rachael Ray in her book, 30 Minute Meals 2 . I've made some changes and also changed the name. I'm going to use this with my OAMC, using my Ground Meat Mix ( /All-Purpose-Ground-Meat-Mix-31008) for the beef in this recipe. Ingredients:
2 cups beef stock |
1 3/4 cups water |
1 tablespoon butter |
2 cups white rice |
1 tablespoon extra virgin olive oil, 1 turn of the pan |
1 2/3 lbs ground sirloin |
salt and pepper |
1 large onion, finely chopped |
4 garlic cloves, chopped |
1 roasted red pepper, seeded and finely chopped |
1 tablespoon worcestershire sauce |
2 cups tomato sauce |
2 teaspoons ground cumin, 1/3 palmful, twice |
1/4 cup chopped flat leaf parsley, a couple of handfuls |
Directions:
1. Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20.
2. minutes, until tender and liquids are absorbed.
3. Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, red pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
4. Combine cooked rice with meat mixture and serve. Either freeze both servings or eat one now and freeze the other one for later.
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