Rice with Vegetables and Meat


Cooked rice is combined with a vegetable and meat sauce that is full of flavor. The recipe is simple, the seasonings are not excessive and the results will please your family. The recipe is good for a weeknight or weekend meal.

Ingredients

  • 2 to 3 cups of cooked buttered rice
  • 1 lb. hamburger, sausage, or other meat
  • ½ of a large onion, sliced
  • 1 large green pepper, chopped
  • 1 cup of celery, sliced
  • 3 to 4 tablespoons of all purpose flour
  • 1 can of stewed tomatoes
  • 1 ½ cans of water
  • Salt and black pepper to taste
  • ! or 2 cloves of garlic, minced
  • 1 or more teaspoons of paprika

Directions

Cook 1 cup of rice in 2 cups of water in a sauce pan. When the water and rice boils turn down the heat to simmer and cover the pan for 14 minutes. Uncover and add a couple tablespoons of butter. Cover and let sit until needed.

In a large deep pan heat a couple tablespoons of cooking oil. When the oil is hot add the crumbled meat. When the meat is almost browned add the onion, green pepper and the celery. Sprinkle with salt and pepper. Stir and continue to cook until the meat is well browned and the onion is transparent. Turn the heat down to medium and sprinkle the flour over the meat and vegetables. Stir until the flour is absorbed and cook a few minutes more.

Add the can of stewed tomatoes, the garlic and the paprika. Stir well and add ½ tomato can of water. Cover the pan and simmer over medium heat for about 30 to 40 minutes. Stir once in a while. Add more water if needed.

Fluff the rice with a fork. Stir the rice into the meat and vegetable mixture. Lower the heat and cover. Simmer on low, stirring every ten minutes. Much of the liquid will be absorbed.

Notes

You can add a couple teaspoons of dry bullion if you want.

Serve with grated cheese on top.

I used the traditional combination of onion, green pepper and celery but other combinations of vegetables would be good.

Noodles could be used instead of rice.

Leftovers can be heated in a 350 degree F. oven for 30 to 40 minutes. Cover the baking dish with foil or a lid.

The sauce can be made ahead and frozen.

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About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Dinner, Food, Lunch, Main Dishes, Recipes, Vegetables and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Rice with Vegetables and Meat

  1. lessandragr says:

    It’s 3:30 am – time to go to bed. And your recipe is driving me wild with the late-night munchies! I have a recipe almost like this and it’s one of the most satisfying meals there is, rice, ground meat, tomatoes and seasoning – hmmm! Thanks for sharing.

  2. You are welcome! Heavens, you keep hours about like I do. Any rice dish is satisfying and the variations are endless. Thank you for stopping by 🙂

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