Recipe by Chef Acosta
This is a one-dish meal with great flavors that you eat, and eat, and then eat again later. It makes a large amount, but never lasted more than a few days in my family. My dad got this recipe from my Aunt Barb when he found out he had celiac disease (allergic to wheat). It's the first thing I remember my dad cooking on a regular basis, and when I asked him what it was he entitled it, "Quick Skillet."
- 1 lb ground chuck or 1 lb ground sirloin
- 1 green pepper, chopped
- 1 (28 ounce) can stewed tomatoes (diced tomatoes will work too. I use Dei Fratelli brand)
- 1 medium onion, chopped
- 1 teaspoon mustard powder
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 2 teaspoons black pepper, freshly ground
- 1 1⁄2 cups basmati rice (I use Lundgreen white organic)
Directions See How It's Made
- In a rice cooker or pot, get the rice going.
- In wok (or large pan) over medium-low heat, add the beef cook until browned. Drain the juices.
- Add the green pepper, onion and spices and cook until the veggies are soft.
- Add the canned tomatoes and bring to a simmer.
- Mix the rice into the wok and serve.