Mimi's Dirty Brown Rice

This is a variation of my "Mimi's Dirty Rice" recipe, using healthier brown or basmati long cooking rice. Takes a little longer, but still very delicious. Use as a stuffing in stuffed peppers, or serve with a green salad. We like this in stuffed peppers, with some jack cheese melted on top.

• Ready In: 1 hr 20 mins
• Serves: 4
• Yields: 4 1 Cup servings

Ingredients

• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon dry mustard
• 1  teaspoon cumin
• 1  teaspoon thyme
• 1  teaspoon oregano
• 7  dashes  ground red pepper
• 2  tablespoons olive oil
• 2  bay leaves
• 1  medium onion, finely chopped
• 1⁄4 cup celery, finely chopped
• 1⁄2 cup  red peppers or 1⁄2 cup green pepper, chopped
• 2  teaspoons  minced garlic
• 1  tablespoon butter
• 1  cup brown rice or 1  cup basmati rice
• 2 1⁄4 cups chicken broth or 2 1⁄4 cups beef broth
• 1  lb lean ground beef

Directions

1. Combine first 7 seasonings and set aside.
2. Over medium heat, place ground meat and bay leaves in skilled with oil. Brown meat thoroughly. Drain excess grease.
3. Stir in 7 seasonings. Add onion, celery, peppers, and garlic, stirring well.
4. Add butter and reduce heat to medium; cook 10 minutes, stirring very often (every minute or so).
5. Add chicken or beef broth; add basmati rice and stir well.
6. Cover and reduce heat to low. Cook rice mixture approximately 45 minutes (or as directed for rice).
7. Remove from heat and let stand 5-10 miutes before serving.
8. NOTE: You may have to adjust the amount of broth used based on absorption. 2 1/4 cups usually works well, add a little more for a "wetter" rice.