Beef Creole With Rice
|Beef stock/Water||2 Cup (32 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|Lean ground beef||1 Pound|
|Chopped sweet green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Canned tomatoes||19 Ounce, undrained|
|Dried oregano||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Cayenne pepper||To Taste|
In saucepan with tight-fitting lid, bring water to boil; add rice.
Cover and reduce heat to simmer; cook for 15 minutes without removing lid.
Remove from heat and let stand, covered, for 3 to 5 minutes or until rice is tender.
Meanwhile, in large non stick skillet over medium heat, cook beef, stirring to break up, for 5 minutes; drain off fat.
Stir in green pepper, celery, onions and garlic; cook, stirring, for 5 minutes.
Add tomatoes, oregano, thyme, black pepper, cumin, cayenne and salt; bring to boil, breaking up tomatoes with back of spoon.
Cook over medium-low heat for 10 minutes; increase heat to high and boil for about 3 minutes or until excess liquid has evaporated.
Serve over rice.