Kittencal's Mexi Ground Beef and Rice |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a delicious tomato based rice dish, spicy pork sausage meat may be replaced for the ground beef which is what I prefer to use, make this as spicy as you like by adjusting the chili flakes, the olives may be omitted I strongly suggest to add them in you could substitute 3/4 cup frozen peas, this recipe was developed using converted rice I can't promise the same results using another kind of rice Ingredients:
2 -3 tablespoons oil |
1 1/2 lbs ground beef |
1 medium onion, chopped (can use 2 onions) |
1 green bell pepper, seeded and chopped |
4 garlic cloves, minced (don't skimp on the garlic add in more if desired) |
1 teaspoon crushed red pepper flakes |
1 (1 1/4 ounce) package taco seasoning mix |
1 1/2 cups chicken broth (can use water or half each, all chicken broth is better to use) |
1 (28 ounce) can diced tomatoes, undrained (no substitutes, crushed will not work) |
1 cup uncooked converted long grain white rice (such as uncle ben's converted rice) |
1 teaspoon seasoning salt (or to taste, can use white salt) |
1/2 teaspoon fresh ground black pepper (to taste) |
1/2 cup sliced green olives |
Directions:
1. Heat the oil in a Dutch oven over medium-high heat; add in ground beef with onion, bell pepper, garlic and chili flakes until no longer pink; drain fat, then continue cooking until the meat is browned (this may take 10-12 minutes, the beef must be browned!).
2. Mix in the taco seasoning mix until combined.
3. Add in all remaining ingredients including the juice from the canned tomatoes; bring to a boil over medium heat stirring constantly.
4. Reduce heat to low cover and simmer for about 30-35 minutes or until the rice is tender.
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