Popeye's Cajun Rice - Copycat
photo by Karen Elizabeth
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 453.59 g lean ground beef
- 118.29 ml finely diced green bell pepper
- 78.78 ml diced green onion
- 2.46 ml garlic powder
- 2.46 ml dried celery flakes
- 4.92 ml cajun seasoning
- 1.23 ml red pepper flakes
- 946.36 ml cooked long-grain rice
- 59.14-78.78 ml water
- 1.23 ml black pepper
directions
- In a skillet, combine the ground beef and green pepper and cook over medium-high heat until the beef loses its pink color and the pepper is soft.
- Pour off the excess fat and reduce the heat to medium-low.
- Add the remaining ingredients, then stir and cook together until the ground beef is completely cooked and the liquid is absorbed, 25 to 35 minutes.
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Reviews
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Oh yes, we liked this! I had a houseful of young people, so this was a good dish to serve, goes a long way, and whats not to like! I had to use ground chicken (all I had), and so the colour contrast wasn't marvellous, I was busy sticking to recipe, but another time I would put in a cup each of frozen peas and frozen corn, which I think would just turn this into a fabulous one-dish meal! I did also add a chicken stock cube to this, I just felt it needed a little seasoning, and I am generally not a salt lover. Could have been because I was using chicken rather than beef, though. Thank you, mailbelle, a very good dish for hungry tummies! Made for Aus/NZ swap#33
RECIPE SUBMITTED BY
I've lived in several different places (Mississippi, New York, Germany, Montana, Georgia) because my husband was a military officer, but we decided to make Alabama our home after his military career. I've worked for the US Postal Service for the past 15 years and love my job! I've been married for 27 years to my best friend and have beautiful twin daughters (pictured below). One is an art major and musician (she plays viola, guitar, piano, drums, and has the voice of an angel). The other is a French major, Starbucks barista, and ballet dancer, formerly with Ballet Magnificat and now an apprentice with the contemporary ballet company, Arova.
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My biggest pet peeve? People who bash the Post Office. Given the resources it has the Post Office does a remarkable job. For less than 50¢ someone will come to your house, pick up a letter and deliver it to the other side of the country in a few days time. What a bargain! The majority of postal workers I know are dedicated hard-working employees who take pride in their jobs. Just like in any company/organization you will find some slackers but the reason so much is heard about bad service or bad employees in USPS is because the Post Office is one of the only agencies that touches every American's life. Anytime you have a service problem, instead of just complaining to your friends & family, ask to speak to the postmaster/station manager. If you don't get the result you want write a letter to your congressman. All congressional inquiries are promptly addressed. The fact is that most people find it easier to complain and do nothing rather than do what needs to be done to address the issue.
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Here are some of my absolute favorite recipes that I've found on Zaar and that my family enjoys:
FAVORITE QUICK LUNCH: RECIPE#47504
FAVORITE SNACK: RECIPE#291689
FAVORITE CHICKEN SALAD: RECIPE#192150
FAVORITE SOUP: RECIPE#201592
FAVORITE "UNUSUAL" RECIPE: RECIPE#19103
FAVORITE POTATO RECIPE (tie): RECIPE#15280 AND RECIPE#44819
FAVORITE "MAKES YOUR VEGETABLES TASTE LIKE DESSERT" RECIPE: RECIPE#78204
FAVORITE SIMPLE RECIPE: RECIPE#107411
FAVORITE MIXED VEGGIE RECIPE (tie): RECIPE#183613 AND RECIPE#365501
FAVORITE MEATLOAF (tie): RECIPE#313588 AND RECIPE#329333
FAVORITE RECIPE USING BROCCOLI: RECIPE#9497
FAVORITE COPYCAT RECIPE: RECIPE#123522
FAVORITE RECIPE USING SMOKED PAPRIKA: RECIPE#205225
FAVORITE RECIPE USING FRESH BASIL: RECIPE#276657
FAVORITE PORK ROAST (tie): RECIPE#18058 AND RECIPE#116208
FAVORITE DO-AHEAD BREAKFAST: RECIPE#155945
FAVORITE BARBECUE: RECIPE#293823
FAVORITE FUDGE: RECIPE#76617
FAVORITE RECIPE USING BLUEBERRIES (tie): RECIPE#135198 AND RECIPE#307009
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