Ingredients 1 pound ground beef cup diced onion 2 cups water 1 cup uncooked rice 1 cube beef bouillon teaspoon ground black pepper 1 14 5 ounce can diced tomatoes 1 cup diced green bell pepper 1 8 ounce package mozzarella cheese. Mix in green beans and rice. Simmer 25 to 30 minutes or until water is absorbed. Stir in rice and peas. Stir in tomatoes water soy sauce and pepper.
To save time replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas. Add rice tomatoes broth and seasonings. Divide rice between 2 to 3 bowls and top with beef and sauce mixture. Let stand 5 minutes before serving. Stir in diced tomatoes.
-
RELATED ARTICLE :
- slow cooker bbq beef brisket america s test kitchen
- skillet zucchini recipes easy
- slow cooker bbq beef brisket
In a large skillet cook beef onion green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender breaking up beef into crumbles 8 10 minutes. There is a good recipe by caryn on this site. Add the browned beef and layer on top. Brown beef and season with salt and pepper to taste. Bring to a boil then reduce heat.
Cook over medium high heat until evenly brown. Cook over medium high heat until evenly brown. In a large skillet cook beef onion green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender breaking up beef into crumbles 8 10 minutes. Garnish each bowl with a poached egg if using sliced scallions beni shoga and togarashi. To save time replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.
Bring to a boil then reduce heat. Place the onion celery and pepper on the rice. Ingredients 1 pound ground beef cup diced onion 2 cups water 1 cup uncooked rice 1 cube beef bouillon teaspoon ground black pepper 1 14 5 ounce can diced tomatoes 1 cup diced green bell pepper 1 8 ounce package mozzarella cheese.
