Recipe by echo echo
This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. I've made it myself a couple times now and think the recipe is fine. I personally like to add about 1/3 cup of chopped green pepper, but it's not necessary--I'm happy to sponsor the recipe as originally written. Cooking time shown is for the stovetop method, which is the one I've followed. I have yet to try the oven method, but according to the original cook it should take about 15-25 minutes longer.
Top Review by Bama Chef
I absolutely love this recipe! I have actually been using a similar one from HillbillyHousewife.com, and was going to post it on zaar, but then I saw yours! :) Here are her variations in case you're interested: 1) instead of 1 1/2 lb beef, she uses 1 lb; 2) she adds 2 cloves garlic, minced; 3) 1-1/2 teaspoons curry powder; 4) 3 cups water + 2 bouillon cubes; 5) **I highly recommend adding peanuts and shredded coconut right before serving. It adds great texture and taste. Thanks for posting!!
- 1 1⁄2 lbs lean ground beef
- 1 medium onion, Sliced
- 1 cup rice, Uncooked
- 2 1⁄2 cups water
- 2 teaspoons chicken bouillon, Instant
- 1 teaspoon curry powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon cinnamon
- 1⁄2 cup raisins
- 3 tablespoons peanut butter, Chunky
- 1 tablespoon honey
Directions See How It's Made
- Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown.
- Drain off the excess fat.
- Stir in the remaining ingredients.
- TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart casserole.
- Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary.).