Recipe by Jenylyn
This meal will please just about everyone, children love it! All the ingredients blend into a wonderful flavor. I hope you try it,enjoy!( I got this recipe from the Orlando Sentinel a few years ago.)
Top Review by Princess Tomato
I liked this alright. I did drain the beef, just to cut as much fat as I could. I didn't use bell peppers, as I don't like them, and I used about twice the garlic. It just didn't turn out all that flavorful - I thought it was really bland. I added a little more worcestershire sauce after it was done to try and help flavor it up, but that didn't help that much. I ended up just using some hot sauce. I think I might make this again, but use more worcestershire sauce earlier, or maybe even more garlic.
- 1 lb lean ground beef
- 1 teaspoon vegetable oil
- 1 cup chopped onion
- 1 tablespoon Worcestershire sauce (i always add a splash more)
- 1 teaspoon bottled minced garlic (i use fresh)
- 1⁄2 teaspoon seasoning salt, such as Lawry's or 1⁄2 teaspoon plain salt
- 1 cup chopped green bell pepper
- 15 1⁄2 ounces beef broth, fat removed
- 1 3⁄4 cups Minute Rice
- 1 cup frozen corn kernels (canned works also)
- ground black pepper
Directions See How It's Made
- If the beef is frozen, run hot water over it so that you can remove any packaging. Place the beef on a microwave-safe plate and microwave 3 minutes, uncovered, at high, to begin defrosting.
- Heat the oil over medium heat in an extra-deep 12 inch nonstick skillet that has a lid. Add onion to the skillet.
- Add the beef (fresh or partly defrosted) to the skillet and raise the heat to high.
- Cook, turning and breaking up the meat and stirring from time to time until the meat is crumbled and brown, about 5 minutes.
- While the meat cooks, add the worcestershire sauce, garlic, and seasoning salt. Rinse and seed the bell pepper and cut it into bite size pieces. Set aside.
- Open the beef broth and remove all visible fat. Measure out the rice and set aside. Add the broth to the skillet. Add the rice green pepper and corn. Stir well and cover the skillet. Reduce the heat to medium high.
- Boil, covered, 3 minutes. Uncover and stir well. Cover and continue to boil until the rice is tender and absorbs most of the broth, about 2 more minutes. Season with black pepper to taste. Serve at once or remove from the heat until ready to serve. (don't overcook!).
- Recipe note: Half a cup of frozen green peas can subsitute for the green pepper.