KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
We loved this!
1 lb extra-lean ground beef
1/2 cup diced purple onion
2 cloves garlic, minced
1 large bell peppers, sliced in strips
1/2 teaspoon salt
14.5 oz can diced tomatoes, with juices
2 cups beef broth
1 C pasta sauce (orig called for tom sauce)
1 Can corn with half or more juice poured off and saved
1 Tablespoon soy sauce
1 teaspoon Italian seasoning
1 tsp thyme
1 cup Rice uncooked
Topping: 1½ cups shredded cheddar cheese, or thin slices
brown ground beef
add chopped onions and brown
add green peppers in long slices
brown all until toasty and even with dark spots in places. It didn't taste bitter.
Add seasonings and liquids
Add rice, cover and cook about 30 minutes until rice done. If rice is not cooked by the time the liquids are gone, I made a well in the center and put some of the additional corn juice in it and replaced the lid, which helped the rice to steam without getting sloppy.
It did brown a bit crusty on the bottom, which looked suspect, but tasted delicious!
Serve with grated or sliced cheese over.
|
1st Keep
 debbiewood
|
Comments