 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This is from WSU Extension office. Use beef, pork, turkey, or chicken for the ground meat or the cooked and chopped meat. 1 cup, packed, of raw ground meat= 1/2 lb. Freeze 1/2 lb. portions for quick meals. Ingredients:
lean ground meat (add with part 2) or 1 1/2 cups chopped cooked meat (add with part 2) |
2 cups chopped vegetables (mix any of these ( onion, celery, bell pepper, or carrots) |
2 cups water |
1 cup dry white rice |
1 (16 ounce) can tomatoes, chopped |
2 teaspoons chili powder |
2 garlic cloves, minced or 1/4 teaspoon garlic powder |
1 teaspoon ground cumin |
1 teaspoon ground oregano |
1/4 teaspoon crushed red pepper flakes |
15 ounces kidney beans, pinto beans or 15 ounces black beans, rinsed and drained |
Directions:
1. Use a large skillet or saucepan (at least 4 qts.) with a tight-fitting lid. Over medium heat, brown 1 cup ground meat, breaking apart with a spoon.
2. Add the PART 1 vegetables and continue cooking 5-10 minutes. Drain fat. If using cooked meat instead of raw, cook the vegetables in a Tblsp. of oil.
3. Add the water, rice, tomatoes, and seasonings. Bring to a boil. Reduce heat to medium-low. Cover pan and cook 10 minutes.
4. Add PART 2 drained beans to the pan. If using cooked meat, add now. Continue to cook for 10-15 minutes, until rice is tender.
|
|