This is based off of a Rachael Ray recipe that I have had saved for years but never tried. (It’s literally been in my food network.com recipe box since 2004!) The funny thing is that I didn’t even serve it for dinner. I tasted it and really liked it. But I froze half of it and doctored up the other half to make stuffed peppers. (That recipe will be up soon!) The little bit that I tasted, however, was very yummy. This is a good way to change up your typical weeknight meals.
Start with the rice…
- Heat 2 cups beef stock with 1.75 cups water and 1 tablespoon butter.
- Bring to a boil, then add 2 cups rice. (I used 1 cup brown and 1 cup white.)
- Reduce heat, cover, and cook for about 20 minutes (until the liquid is absorbed).
Meanwhile, start the beef…
- Heat a large skillet over medium-high heat.
- Add 1 tablespoon EVOO.
- Once the oil is hot, add 1 package of ground beef.
- Season with s&p.
- Break up the need with a wooden spoon.
- While the meat is cooking, chop 1 onion, 4 cloves of garlic, and 1 green pepper.
- Once the meat is brown, add the onion, garlic, and pepper.
- Stir and cook until the veggies are tender, about 7 or 8 minutes.
- While the mixture is cooking, chop a couple of handfuls of parsley. (You want about 1/4 cup.)
- Once the veggies are tender, add 2 cups tomato sauce.
- Then, add 2 teaspoons of ground cumin and the 1/4 cup of chopped parsley.
- Bring the mixture to a bubble, then reduce the heat to low.
- Simmer for about 10 minutes.
- Add the rice and stir.
That’s it! It’s pretty simple. There is definitely enough of this recipe to feed a family of 4 for 2 nights. I froze half of the meat mixture (which is about 3 cups). I then transformed the other half into a yummy stuffed pepper dish just by adding a few ingredients. Stay tuned for that recipe soon!