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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. I've made it myself a couple times now and think the recipe is fine. I personally like to add about 1/3 cup of chopped green pepper, but it's not necessary-I'm happy to sponsor the recipe as originally written. Cooking time shown is for the stovetop method, which is the one I've followed. I have yet to try the oven method, but according to the original cook it should take about 15-25 minutes longer. Ingredients:
1 1/2 lbs lean ground beef |
1 medium onion, sliced |
1 cup rice, uncooked |
2 1/2 cups water |
2 teaspoons chicken bouillon, instant |
1 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon ginger |
1/4 teaspoon cinnamon |
1/2 cup raisins |
3 tablespoons peanut butter, chunky |
1 tablespoon honey |
Directions:
1. Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown.
2. Drain off the excess fat.
3. Stir in the remaining ingredients.
4. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart casserole.
5. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary.).
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