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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1/2-1 lb ground beef or 1/2-1 lb turkey |
1 onion, chopped |
1 green pepper, chopped |
2 stalks celery, chopped |
3 garlic cloves, minced |
1 cup long grain white rice |
4 beef bouillon cubes |
1 teaspoon paprika |
1/4-1/2 teaspoon red pepper flakes |
3 -4 cups tap water |
1 1/2 tablespoons soy sauce |
Directions:
1. I like to make this in a 12 skillet because the rice expands a lot. You could use a 3-quart or larger saucepan, if you don't have a skillet that's big enough.
2. Fry up your meat until it is all broken up and brown. Drain off the fat if necessary.
3. Add the vegetables and garlic and sautè until the onions are tender and fragrant.
4. Add the rice, bouillon, paprika, red pepper flakes, 3 cups of tap water and the soy sauce. Bring the mixture to a boil.
5. Reduce the heat to very low and put a good lid on the skillet or saucepan. Simmer for about 30 minutes.
6. If you think you need it, then add more water while it cooks, to keep things moist.
7. Serve hot with fresh or canned fruit on the side.
8. Note: When I don't have green pepper I use frozen peas or mixed veggies instead. Usually about 1 to 2 cups of veggies is enough.
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