Prep 25 mins
Cook 20 mins
A family favorite, adjust all seasoning amounts to taste.
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1⁄2 teaspoon crushed red pepper flakes (or adjust to taste)
- 2 tablespoons fresh minced garlic
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried basil
- 2 teaspoons chili powder (or to taste)
- 2 tablespoons tomato paste
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 1⁄2 cups water or 1 1⁄2 cups chicken broth
- 1 cup uncooked long grain rice
- 1 teaspoon seasoning salt, to taste
- 1⁄4 teaspoon pepper, to taste
- In a large skillet, cook beef with onion, green pepper and chili flakes until meat is browned; drain fat, then add in garlic, thyme, basil and chili powder, continue to cook until meat is browned (about 8 minutes).
- Stir in the next 6 ingredients; bring to a boil.
- Reduce heat; cover, and simmer for 20 minutes, or until liquid is absorbed, and rice is tender.
My son and I really enjoyed this dish. He said it was the best dish that I had ever made. I added 1/2 cup of cheese to it. We will have this dish again. Emerrill
I made this vegetarian. I browned the onion, green pepper and garlic in 2 tablespoons of butter until they were soft. I then followed the rest of the recipe. The first time I made this and the rice came out crunchy. I had to add more water and a longer cooking time to have the rice cook. The second time I made this, I used two cups of water to 1 cup rice and it came out delicious! The flavor was great. We use this as a side dish to Enchilada casserole, or Taco salads when we have company, or as a filler in Burritos. YUM!
We enjoyed this but I did have to make some adjustments. It needed more oomph, more flavor. I added more tomato paste and some hot sauce.