1 Tbsp. prepared mustard
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1 lbs. round steak
1 cans kidney beans, drained
1-14 oz. can diced tomatoes
1/2 chopped onion
1 tsp. beef bouillon
cooked rice (I use the Foolproof Brown Rice recipe)
Cut round steak into strips, coat in mixture of first 5 ingredients then place in crockpot. Add the tomatoes, onions, and bouillon. Cook on low for 6-7 hours. Add kidney beans for the last 30 minutes. Serve over rice or mix with rice before serving (I mix it together).
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Tuesday, December 22, 2009
Tuesday, October 13, 2009
Hamburger Rice Skillet
This recipe makes enough for my family plus leftovers. It's very simple, but is one of my favorites.
2 lb. ground beef
1/4 onion, diced
2 t. minced garlic
2 cans diced tomatoes
1 small can tomato sauce
approx. 6 cups cooked brown rice ("Foolproof Oven-Baked Brown Rice", doubled)
1 - 2 cups cheese, shredded
approx. 6 cups brown rice ("Foolproof Oven-Baked Brown Rice", doubled)
salt, to taste
In a large skillet, fry the ground beef, onion, and garlic until meat is cooked through. Drain off fat. Add the rice, tomatoes, tomato sauce, and salt. Cook on medium heat until everything is heated. Mix in cheese, heat just until melted.
2 lb. ground beef
1/4 onion, diced
2 t. minced garlic
2 cans diced tomatoes
1 small can tomato sauce
approx. 6 cups cooked brown rice ("Foolproof Oven-Baked Brown Rice", doubled)
1 - 2 cups cheese, shredded
approx. 6 cups brown rice ("Foolproof Oven-Baked Brown Rice", doubled)
salt, to taste
In a large skillet, fry the ground beef, onion, and garlic until meat is cooked through. Drain off fat. Add the rice, tomatoes, tomato sauce, and salt. Cook on medium heat until everything is heated. Mix in cheese, heat just until melted.
Foolproof Oven-Baked Brown Rice
This is honestly one of my favorite, most-used recipes. I LOVE brown rice, but I hate cooking it on the stove. It never seems to come out right. This recipe works perfectly every time. If I know I'm going to want to use brown rice in a recipe for dinner, I just make a pan of this in the afternoon so it's ready to go. I've also made it and then put it in the freezer to use later.
1 1/2 cups long-, medium-, or short-grain brown rice
2 1/3 cups water
2 t. oil or unsalted butter
1/2 t. salt
Preheat oven to 375. Combine all ingredients in an 8x8 baking dish. Cover tightly with a double layer of foil. Bake 1 hour, until tender (every once in a while I add 5 minutes). Remove baking dish from oven and loosen the foil (I usually lift up a corner). Let rice stand for 5 minutes.
Note: You can double this recipe in a 9x13 baking dish without increasing the baking time. You can also use a baking dish with a lid instead of the foil.
1 1/2 cups long-, medium-, or short-grain brown rice
2 1/3 cups water
2 t. oil or unsalted butter
1/2 t. salt
Preheat oven to 375. Combine all ingredients in an 8x8 baking dish. Cover tightly with a double layer of foil. Bake 1 hour, until tender (every once in a while I add 5 minutes). Remove baking dish from oven and loosen the foil (I usually lift up a corner). Let rice stand for 5 minutes.
Note: You can double this recipe in a 9x13 baking dish without increasing the baking time. You can also use a baking dish with a lid instead of the foil.
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