Ingredients
- 2 cups water or beef stock
- 1 cup long-grain rice
- 1 lb lean ground beef
- 1/2 cup chopped sweet green pepper
- 1/2 cup chopped celery
- 1/4 cup chopped green onions (white and green parts)
- 3 garlic cloves, minced
- 1 can 19 oz. tomatoes (undrained)
- 1 tsp. each dried oregano and thyme
- 1/2 tsp. black pepper
- 1/2 tsp. cumin
- Pinch each cayenne pepper and salt
Directions
In a saucepan with tight-fitting lid, bring water to a boil; add rice. Cover and reduce heat to simmer; cook for 15 minutes without removing lid. Remove from heat and let stand, covered for 3 to 5 minutes or until rice is tender.
Meanwhile, in large nonstick skillet over medium heat, cook beef, stirring to break up, for 5 minutes; drain off fat. Stir in green pepper, celery, onions and garlic; cook, stirring for 5 minutes.
Add tomatoes, oregano, thyme, black pepper, cumin, cayenne and salt; bring to a boil, breaking up tomatoes with back of spoon, Cook over medium heat for 10 minutes; increase heat to high and boil for about 3 minutes or until excess liquid has evaporated. Serve over rice.
Source: Canadian Living Magazine
By Raymonde from North Bay, Ontario
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