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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I came up with this recipe using what I had on hand one day, and it remains a family favorite on these colder New England days. It's a fabulous was to use up leftover roast. In fact, it's so good you might want to plan to have leftovers the next time you make a roast. Ingredients:
1 medium onion, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
1/3 cup cider vinegar |
2 tablespoons dry red wine or beef broth |
1 can (29 ounces) tomato sauce |
1 cup water |
1/3 cup chopped roasted sweet red peppers |
3 bay leaves |
3 tablespoons brown sugar |
3 teaspoons beef bouillon granules |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
1/3 cup uncooked long grain rice |
1/2 pound cubed cooked roast beef |
2 cups chopped fresh spinach |
sour cream and grated parmesan cheese, optional |
Directions:
1. 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.
2. 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 for 15-20 minutes or until rice is tender.
3. 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. Yield: 4 servings.
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