Friday, December 14, 2012

Rice, beef and veggies

This is a dish I came up with several years ago, and while it may not get a whole lot of oh's and ah's, it is easy, healthy, filling and inexpensive.  I use chicken broth to make the rice, which adds more flavor than using just water.  You could add some other seasonings depending on your family's tastes, such as cumin, basil, crushed red peppers, oregano or even some hot sauce.  You need to play with the flavors a bit.  It can be served as either a main or a side dish.

Makes 8/10 servings

2 cups uncooked rice (I use brown basmati)
4 cups chicken broth
2 tbsp. butter
1 tsp. salt
1 1/2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
8 oz. mushrooms, sliced
16 oz package frozen peas and carrots
Reduced sodium soy sauce


1.  Put the rice, broth, butter and salt in a pan and bring to a boil.  Reduce heat to a simmer, cover, and cook for the amount of time indicated on the rice package.  Depending on the type of rice, this can range from 15 to 45 minutes, so read the label.

2.  While the rice cooks, brown the ground beef in a large pot and then drain.  Set beef aside.

3.  Add the onions, garlic and mushrooms over medium high heat, and cook about 10 minutes, until onions are softened and transparent.

4.  Add the beef back to the pot along with the peas and carrots.  Cook about 5 to 7 minutes until everything is thoroughly hot.

5.  Add the rice and stir thoroughly to combine.

6.  Serve with the soy sauce.

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