My family loves this dish...rice is one of our favorites and when you combine it with organic ground beef, spices and fresh Iowa corn (ok, fresh Iowa corn flown in by my husband and frozen by me) its a win-win situation in my household. This is so easy to make and goes over great with hungry guests...for example, just ask my 3rd-cousin-twice-removed-college-student-now-turned-nanny and her boyfriend who ate LOTS of this the other night. We're so happy to share it with them.
This recipe served 2 adults, 2 very hungry, happy college kids and 2 children with generous portions, but no leftovers. Hope you try it out and share it with your family and friends too.
Here's what you need:
- 2 tablespoons Olive oil (EVO)
- 1 pound organic beef or turkey, ground
- 1 medium onion, chopped
- 1 medium green pepper chopped
- 3 cups water
- 15 ounces tomato sauce
- 1 cup white rice, uncooked, long grain
- 2 tablespoons worchestershire sauce
- ½ teaspoon chili powder
- ½ teaspoon thyme, dried
- ⅛ teaspoon cayenne pepper
- 2 cups fresh frozen corn , cooked
Okay lets get started:
- In a large skillet, drizzle olive oil; you may only need 1 T if your meat is fatty. Add ground beef/turkey, onion and pepper. Cook until meat is no longer pink and veggies are tender. Keep in mind that ground turkey does not deliver the same intensity of flavor that beef does; granted it has less fat, but less flavor as well. You may want to kick up your spices a notch if you are using turkey meat.
- Add all ingredients through cayenne pepper (not the corn), and bring to a boil.
- Reduce heat, cover and simmer until rice is tender, about 20-30 minutes. I used Basamati rice and cooked on simmer for 20 minutes.
- Turn off the heat and stir in cooked corn until well mixed. Allow rice mixture to sit, covered, for 10 minutes while you throw together a salad.
You can serve this with tabasco sauce for those who like their food spicy; we're a non-spicy household when it comes to hot stuff. You spike it to suit your tastebuds. There were no leftovers at our house.