Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir rice portion of packaged rice mix into beef; cook and stir until rice is lightly browned, about 5 minutes. Pour water into beef and rice, stir seasoning packet from rice into mixture, and cover skillet. Bring to a boil, reduce heat to low, and simmer until the liquid has been almost completely absorbed, about 30 minutes.
anis and sesame oil in a medium bowl. Add the beef and stir
Heat a large frying pan over medium heat. Brown ground beef with garlic and ginger in the sesame oil. Keep pan medium heat so sesame oil doesn't burn. Once cooked through, spoon out fat from pan.
Add brown sugar, soy sauce, salt and pepper flakes to the beef mixture. Simmer for a few of minutes to blend the flavours. This is when I'll set the table and make some quick veggies (Asian cucumber salad, sesame carrots, slaw).
Serve beef over rice and top with green onion and toasted sesame seeds.
In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.
Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.
Place meat on top of vegetables.
Pour in broth and wine Cover and cook on LOW for 7-10 hours.
Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.
Place ground beef and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in water and rice. Season with beef bouillon and black pepper. Simmer 25 to 30 minutes, or until water is absorbed. Stir in diced tomatoes and green peppers. Simmer another 10 minutes, until green pepper is tender. Sprinkle top with cheese.
In skillet, brown ground beef and drain.
Add soups and rice to ground beef.
Mix together.
Pour into a large baking dish. Bake 1 hour in oven at 300\u00b0.
Cover with lid or aluminum foil.
In a 5-quart Dutch oven, cook beef over medium-high heat, stirring occasionally, until meat loses its pink color, 5 to 7 minutes.
Drain off any fat.
Add sausage and rice.
Cook, stirring, until rice turns translucent, about 1 1/2 minutes.
Stir in green pepper and onion and cool 1 minute.
Stir in water, tomatoes with their liquid, salt and cayenne.
Heat to boiling. Spread cabbage over meat mixture. Reduce heat to low, cover and simmer 20 minutes.
Stir cabbage down into dish and cook 5 minutes longer or until rice is tender.
Cut beef into 1/8 inch thick
oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
>and heat. Put shallots and
Cook ground beef and green pepper in skillet.
Stir in rice and water, contents of gravy mix, onion, Worcestershire sauce and salt.
Cover and cook over medium heat about 5 minutes until liquid is absorbed.
Yields about 4 servings.
om the tops of peppers and cut out the stems
Mis Rice Mix, water, carrots and celery in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender. Remove from heat. Set aside.
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add beef; cook and stir 3 to 4 minutes or until no longer pink. Remove from skillet.
Heat remaining 1 tablespoon oil in skillet. Add eggs and green onions; scramble until set. Add rice mixture and beef; cook and stir until well blended.
nion.
Add in ground beef and increase heat to high.
Brown ground beef; drain.
Add onion, green pepper and rice to vegetable oil in large skillet.
Stir over high heat until lightly browned.
Add ground beef, tomato sauce and remaining ingredients. Mix well.
Bring quickly to a boil.
Cover tightly and simmer until rice is tender.
Preheat oven to 325\u00b0.
Cut olives into large pieces.
Brown the ground beef in the oil; remove the meat from the pan.
Add onion, celery, green pepper and rice.
Cook, stirring, until browned.
Add the tomatoes, water, seasonings, meat and olives; bring to a boil. Pour into a 2-quart casserole and cover.
Bake for 45 minutes to an hour.
Makes 6 to 8 servings.
In large skillet, brown the beef and drain.
Add the rice, onion, garlic, tomato juice, vinegar, salt, pepper and Tabasco, stir well.
Bring to a boil, reduce heat to low and cover tightly.
Simmer for 20 - 30 minutes or until the rice is done.
Remove from heat, stir in the fresh green pepper and tomato, cover and heat for 5 minutes or till the green pepper is tender-crisp.
Brown ground beef.
Add dehydrated onions, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon crushed red pepper.
Stir, then add the rice and seasoning packets you'll find in the rice. Add water, according to directions on the box. Cover.
Let simmer until all water is absorbed.
Stir well, then serve.
Serves 8.
Cut olives into large pieces.
Brown beef in oil.
Remove beef from pan; add onion, celery, green pepper and rice.
Cook, stirring, until brown.
Add tomatoes, water, seasonings, beef and olives; bring to a boil.
Pour into 2-quart casserole; cover. Bake at 325\u00b0 for 45 minutes to 1 hour.
1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
3. Serve over hot rice and garnish with green onions and sesame seeds.