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#1 positiveContact

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Posted 03 August 2015 - 06:15 AM

PH Texans, I hope you don't take offense to the name.  This is what this dish was called in my house growing up.  I always really enjoyed it and it seems my kids enjoy it too.  It's not fine dining by any stretch but it is pretty easy to make, creates minimal mess and is readily adaptable.  So here it is:

 

1.5 lbs lean ground beef

1 medium/large sweet onion, diced

1 bell pepper, pick any color you want, cut into bite sized pieces

4-6 stalks of celery, cut into small bite sized pieces

14.5 oz can of stewed tomatoes

2-3 TBS of chili powder

salt and pepper to taste

cooked rice, whatever 1 cup dry gets you go.  I typically make rice pilaf with chicken bullion and orzo for this purpose.

salt and pepper to taste

 

Options:

I sometimes make it spicy by using hot peppers or cayenne chili powder.  I wouldn't do this for my kids yet but maybe when they are older.

I also like to add a couple of tsp of smoked paprika.

Another good filler is frozen corn.

 

 

Preheat a small amount of oil in a large skillet over med/high heat.

Cook the onion, pepper and celery until just starting to get tender.

Add in the ground beef, chili powder, seasonings, and a little salt and pepper.  Cook the beef until it's more or less cooked through.

Add in the stewed tomatoes and reduce the heat to medium.  Simmer for about 5-10 minutes.

Add in the cooked rice and mix everything up.  This would also be the time to add frozen corn if you wanted to do that.

After a minute turn the heat off and serve as you'd like (cheddar on top isn't a bad option).

 

 

 

 



#2 Vagus

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Posted 15 August 2015 - 03:41 PM

Feed me

#3 positiveContact

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Posted 17 August 2015 - 05:39 AM

Feed me

 

let me know when you'll be by.



#4 Gumbo Leviathan

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Posted 07 October 2015 - 12:05 PM

Instead of pre-cooking the rice I would probably cook the rice right in the mixture.  Cook everything as you describe in a pot instead of a skillet.  Then toss in a cup of uncooked rice plus enough beef broth to cook the rice (plus a little extra).  Let that simmer on low, covered, for as long as it takes to cook the rice.  All the meaty flavors get into the rice and turns into a delicious mass of awesome. 



#5 positiveContact

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Posted 11 October 2015 - 03:03 AM

Instead of pre-cooking the rice I would probably cook the rice right in the mixture.  Cook everything as you describe in a pot instead of a skillet.  Then toss in a cup of uncooked rice plus enough beef broth to cook the rice (plus a little extra).  Let that simmer on low, covered, for as long as it takes to cook the rice.  All the meaty flavors get into the rice and turns into a delicious mass of awesome. 

 

it probably would be a little better.  I think the original intent was to use left over rice from another meal.

 

when I make rice pilaf I use chicken bouillon so similar to the beef broth.


Edited by Evil_Morty, 11 October 2015 - 03:04 AM.


#6 cavman

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Posted 07 February 2016 - 09:28 AM

it probably would be a little better.  I think the original intent was to use left over rice from another meal.
 
when I make rice pilaf I use chicken bouillon so similar to the beef broth.

use beef bouillon instead

#7 positiveContact

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Posted 07 February 2016 - 12:36 PM

use beef bouillon instead

 

have some - never tried making rice with it.



#8 cavman

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Posted 07 February 2016 - 12:49 PM

have some - never tried making rice with it.

neither have I but have considered it based on making rice pilaf with chicken broth, I wonder what a pilaf style rice with beef broth and some green peppers/onions would be like.

#9 MyaCullen

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Posted 07 February 2016 - 02:12 PM

neither have I but have considered it based on making rice pilaf with chicken broth, I wonder what a pilaf style rice with beef broth and some green peppers/onions would be like.

sounds pretty good actually



#10 cavman

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Posted 07 February 2016 - 02:38 PM

I usually use some cayenne powder in my pilaf, I wonder if that would be right in this or try something different.



#11 cavman

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Posted 07 February 2016 - 03:51 PM

Just did a version of the rice. 2TBSP each of butter and olive oil, added 1/2 cup diced yellow onion until translucent, removed from heat and mixed in 2 cups long grain white rice. Brought 3 cups of water in separate saucepan with 3 TBSP beef bouillon powder 1.5tsp salt and 1/4 tsp Cayenne to a boil, then simmered for 5 minutes. Mixed all ingreients in a greased 13x9 glass casserole dish, covered tightly with foil and now in the oven at 350 for 35 minutes.



#12 cavman

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Posted 07 February 2016 - 05:07 PM

The rice was good very similar to regular rice pilaf but a little different.

#13 positiveContact

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Posted 08 February 2016 - 06:49 AM

Just did a version of the rice. 2TBSP each of butter and olive oil, added 1/2 cup diced yellow onion until translucent, removed from heat and mixed in 2 cups long grain white rice. Brought 3 cups of water in separate saucepan with 3 TBSP beef bouillon powder 1.5tsp salt and 1/4 tsp Cayenne to a boil, then simmered for 5 minutes. Mixed all ingreients in a greased 13x9 glass casserole dish, covered tightly with foil and now in the oven at 350 for 35 minutes.

 

I'm surprised you need add salt when using bouillon.  typically the bouillon has enough salt in it to have me covered on that front.



#14 MyaCullen

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Posted 08 February 2016 - 08:37 PM

I'm surprised you need add salt when using bouillon. typically the bouillon has enough salt in it to have me covered on that front.

agreed

#15 cavman

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Posted 08 February 2016 - 09:27 PM

I'm surprised you need add salt when using bouillon.  typically the bouillon has enough salt in it to have me covered on that front.


I typically use broth not bouillon so it slipped my mind, either way the rice was great and not salty. I use a Spanish powdered bouillon if that possibly makes a difference.

#16 positiveContact

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Posted 09 February 2016 - 11:43 AM

I typically use broth not bouillon so it slipped my mind, either way the rice was great and not salty. I use a Spanish powdered bouillon if that possibly makes a difference.

 

roger that.



#17 cavman

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Posted 15 February 2016 - 05:10 PM

Making the full recipe now, but added the raw rice to the meat along with 3 cups of beef broth as Gumbo suggested.

#18 cavman

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Posted 16 February 2016 - 07:38 AM

Making the full recipe now, but added the raw rice to the meat along with 3 cups of beef broth as Gumbo suggested.


This was excellent and went great with cornbread.

#19 positiveContact

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Posted 16 February 2016 - 07:40 AM

This was excellent and went great with cornbread.

 

excellent!  this is a classic recipe from my childhood :cheers:



#20 cavman

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Posted 16 February 2016 - 09:24 AM

excellent!  this is a classic recipe from my childhood :cheers:

I am thinking of using some of the leftovers as the filling for stuffed peppers.




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