Prep 10 mins
Cook 20 mins
You can always tell a good recipe by the amount of "drip stains" on the paper. I can barely read my paper copy since I've had this recipe for so long. Once I finally joined 'Zaar I decided that I needed to file this electronically so I don't ever lose it. It's a pretty standard recipe, but reheats very well and tastes even better the next day (especially for lunches at work). This came from a dear friend who was on a cookbook committee at her church. It was part of a meat/bread/vegetable exchange count. This is my husband's favorite meal! You can add as much heat as you like. My DH likes to add a couple of shakes from his favorite cajun seasoning container. Since we have small kids I have to keep the "heat" down a bit now.
- 1 lb lean ground beef
- 1 medium onion, chopped fine
- 1 medium green bell pepper, chopped (or red bell pepper, whichever you like better)
- 2 (16 ounce) cans stewed tomatoes, undrained
- 1 cup uncooked long grain white rice (minute rice is fine that's what I usually use)
- 1 cup water
- 1 (8 ounce) can tomato sauce (optional)
- 1 1⁄2 teaspoons chili powder
- 3⁄4 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon crushed cayenne pepper
- 1⁄8 teaspoon garlic powder (i usually use more)
- Cook ground beef, onion and bell pepper until meat is cooked through.
- Drain in a colander.
- Pat meat mixture dry with a paper towel to remove excess grease.
- Wipe grease drippings from the pan with another clean paper towel.
- Return meat mixture to pan and stir in the remaining ingredients.
- Bring to a boil; cover.
- Reduce heat and simmer for 20 minutes or until rice is tender, stirring occasionally.
- If you are using regular rice this will take a bit longer for the rice to cook through and you may need more liquid - so keep an eye on it. Use your own judgement as to the consistency you want. It shouldn't be too runny though.