Prep 15 mins
Cook 35 mins
This is a one dish meal that is a comfort food for me and that I make a lot of to eat at any time of the day. My mother used to make this for me when I was little. This is not the exact duplicate, I have modified it to suit my tastes. Beware!! I am longwinded and overly descriptive at times. This receipe might look a mile long in directions but it deceptful in that it is simple to make and doesn't take a long time to make either.
- 1 -1 1⁄2 lb ground beef
- 3 cans campbell condensed vegetable beef soup (sometimes the can reads " With Barley" but use either one because they both have barley)
- 2 1⁄2 cups cooked rice (any kind you want -see directions below before you cook it)
- 1 medium onion
- 2 1⁄2 tablespoons chicken bouillon or 2 1⁄2 tablespoons beef bouillon, consentrate or cubed
- soya sauce
- salt and pepper, for taste
- 1 1⁄2 cups water, for simmering
- diced carrot
- cubed potato
- fresh sliced mushrooms
- red bell pepper, diced
- yellow bell pepper, diced
- Ground the beef in a stock pot with a bit of oil until just cooked.
- In the same pot add onion and any or all of the optional veggies.
- I say optional because this is the kind of dish you can throw together all your veggies before they go bad-- and it still tastes great.
- I personally like this with all the options- it's up to you.
- Whatever you have decided to add, saute them on medium heat for about 5 mins (you might need more oil) add water to keep everything from being scorched and simmer until all the veggies are just about done- approximately 15-20 mins.
- While your veggies are cooking now is the time to cook your rice.
- I usually use minute rice because it's quicker to cook.
- And-- surprise, I cook it in the microwave which saves even more time!
- I cook 2 1/2 cups rice in 2 1/2 cups water with chicken boullion and a tablespoon of butter or margarine on high for 7-8 mins.
- Tip: cook the rice in a large, high rimmed bowl and place a cover over top of it to create a steam effect.
- Add 3 cans of soup to the stock pot and 1 can of water and stir well.
- Taste to see if the veggies are done and for seasoning purposes.
- At this time I usually add about 3 tbsp of soya sauce and my desired amount of salt and pepper.
- Once rice is done add the rice to the stock pot and mix well.
- Again taste to see if it needs more seasoning and turn off the heat and serve!
All in all, this was a very good recipe. I think next time we make it, we'll be using noodles instead of rice, and a TON of extra veggies (I just love veggies..)