Vegetable, Beef and Rice Potluck

Submitted by Amy Duchesne

"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."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 8

ingredients

• 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

• Optional

• diced carrot
• cabbage
• cubed potato
• fresh sliced mushrooms
• red bell pepper, diced
• yellow bell pepper, diced

directions

1. Ground the beef in a stock pot with a bit of oil until just cooked.
2. In the same pot add onion and any or all of the optional veggies.
3. 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.
4. I personally like this with all the options- it's up to you.
5. 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.
6. While your veggies are cooking now is the time to cook your rice.
7. I usually use minute rice because it's quicker to cook.
8. And-- surprise, I cook it in the microwave which saves even more time!
9. 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.
10. Tip: cook the rice in a large, high rimmed bowl and place a cover over top of it to create a steam effect.
11. Add 3 cans of soup to the stock pot and 1 can of water and stir well.
12. Taste to see if the veggies are done and for seasoning purposes.
13. At this time I usually add about 3 tbsp of soya sauce and my desired amount of salt and pepper.
14. Once rice is done add the rice to the stock pot and mix well.
15. Again taste to see if it needs more seasoning and turn off the heat and serve!

Reviews

[Kat-in-a-can]

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..)