Prep 5 mins
Cook 30 mins
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)
- 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.
Nice recipe for being gluten-free, followed the instructions exactly except I cut the salt in half. It's a nice fresh version of hamburger helper...
Very simple and tasty, as well as being gluten-free, casein-free and egg-free, thank you. My kids don't like the spice as much. so I mix the spices/salt/pepper in a ramekin or small bowl. I only add half to the whole recipe and I leave the rest on the table for people to add to their dish as they prefer.
This was very tasty, but I have to say - VERY spicy! I'm wondering if the amount listed for the black pepper is wrong. I only put in one scant tablespoon and it still seemed like way too much. So, I can't imagine what 2 tablespoons would have been like! It was too spicy for the kids, but my husband and I loved it. Thanks!