Total Time
Prep 5 mins
Cook 35 mins

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.

Ingredients Nutrition


  1. Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown.
  2. Drain off the excess fat.
  3. Stir in the remaining ingredients.
  4. 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.
  5. 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.).


Most Helpful

I absolutely love this recipe! I have actually been using a similar one from, 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!!

Bama Chef May 11, 2006

Great recipe! I didnt have chunky peanut butter, which i think would of made it even better. Also added a little more curry (2 teaspoons) and substituted ground turkey breast for the ground beef. Also used 3 cups of water instead of 2.5 cups. It came out great!

Matoszinho December 05, 2007

This was so much better than I thought it was going to be, It was great. I didnt have curry powder, so i just used tumeric, corriander, red chili, and cumin. I didnt really measure them - so I may have added more than what it called for - But it was wonderful!

Student Cook July 31, 2007

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