Time 35m Yield 6 servings. Number Of Ingredients 8 Steps:
In a skillet, brown ground beef; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until the vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the rice is tender and most of the liquid is absorbed.
Time 30m Yield 4 servings Number Of Ingredients 36 Steps:
Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20 minutes, until tender and liquids are absorbed. Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low. Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.
- Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers. Stuffed Peppers with Beef, Rice, Spinach and Cheese Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up. Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside. Preheat broiler to high. Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through. Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve. Yield: 4 servings Preparation time: 10 minutes Cooking time: 15 to 20 minutes Ease of preparation: easy Spicy Chopped Salad with Tortillas Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve. Yield: 4 servings Preparation time: 10 minutes Cooking time: none Ease of preparation: easy
Time 1h Yield 6 Number Of Ingredients 18 Steps:
Preheat oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat. Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.
Time 55m Number Of Ingredients 11 Steps:
Drain tomatoes, reserving juices; pulse in a food processor until finely chopped. Preheat oven to 400 degrees. Heat a large, deep ovenproof skillet over medium-high heat; swirl in oil. Add chuck and cook, stirring occasionally, until browned, 7 to 8 minutes. Add pepper, garlic, chopped onion, and 2 teaspoons salt; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Stir in Worcestershire, scraping up browned bits. Add tomatoes; cook 3 minutes. Stir in rice, broth, and tomato juices. Bring to a simmer, cover, reduce heat to low, and simmer until rice is tender, about 17 minutes. Stir rice mixture; make 4 wells and crack 1 egg into each. Season with salt, cover, and bake until whites are set and yolks cooked as desired, 6 to 8 minutes. Top with sliced onion; serve immediately.
Time 1h Yield 6 Number Of Ingredients 13 Steps:
In a large, heavy skillet, cook bacon until crisp. Remove to paper towels to drain; crumble after it has cooled down, and set aside. Drain most of the bacon grease from the skillet, leaving only a teaspoon or two. Add ground beef to skillet; cook, breaking up, until browned. Add chopped onion and green bell pepper; continue cooking until onion is tender. Add tomatoes, water, rice, chili sauce, salt, sugar, Worcestershire sauce, and pepper. Cover and simmer for 30 to 35 minutes. Before serving, top with the reserved crumbled bacon and, if desired, shredded Mexican cheese blend. Serves 6
Time 40m Yield 6 Number Of Ingredients 9 Steps:
Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes. Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.
Time 30m Yield 4-6 servings. Number Of Ingredients 14 Steps:
In a large skillet, cook the ground beef, onion, green pepper and garlic until meat is no longer pink; drain. Stir in the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the rice is tender. Stir in tomato paste and cook until heated through. Serve with French bread.
Time 1h Yield 6 serving(s) Number Of Ingredients 13 Steps:
- Brown the ground beef with the bell pepper and onion until the beef is no longer pink and the onions are translucent.
- Drain ground beef and return to pan.
- Add remaining ingredients (except for cilantro). Bring to a boil, then cover and simmer for 30 minutes or until rice is done.
- Garnish with fresh chopped cilantro.
Time 1h20m Number Of Ingredients 17 Steps:
Preheat oven to 375 degrees F. Brown the ground beef in a large skillet over medium-high heat, lower heat to medium low heat. Stir in the onion, green bell pepper, tomatoes, water, salsa, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce, and pepper. Let simmer for about 30 minutes, stirring occasionally. Pour mixture into a 9x13-inch casserole dish sprayed with nonstick cooking spray. Press down firmly into the pan, then spread refried beans on the top and sprinkle with the shredded cheddar cheese. Bake in preheated oven for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro and diced tomatoes.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. 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 30 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.
