A big pot of flavorful rice, hamburger and veggies
Down and Dirty Rice
Tonight I had to scramble. My hot foxy mama (my wife) started a new, well, restarted her old job today. My oldest son had to be dropped off at a friends 20 miles away. My oldest daughter had Tae Kwon Do and my 12 year old son and I had a fishing date after dinner.
Dinner was going to be low maintenance, down and dirty. We have roughly 80 lb. of ground angus. Hamburger always equates to quick. Two kids were nagging for rice. I had about 10 cups left from a 50 lb. bag. There, my mind was racing. I frantically raced through the cupboards what do I have? Tonight was, as we say in Minnesota, "Hot dish". Specifically Jasmine rice with seasoned ground angus (the only beef I buy).
Ingredients: Mind you this was for 9 people and I want left overs for lunches tomorrow and possibly this weekend.
• 2 lb of ground beef
• 4 cups of uncooked Jasmine or Basmati rice
• 5 cups of water
• 1 package of Lipton savory herb soup mix
• 1 can cream of (your favorite kind here) soup. I used mushroom, don't tell the kids.
• Roughly 2 TSP of garlic powder
• 1/2 medium onion, chopped
• 1 cup of frozen peas
• 2 cups of frozen corn
• 1 cup of chopped celery, optional
• Salt to taste
• Add coarse ground black pepper to taste
Brown the ground beef in a large pot. After the meat is cooked, drain and return to medium high heat. Add the rice and stir until it is all mixed.
I say to use Jasmine or Basmati rice because both have such distinct flavors. The aroma alone from Jasmine rice cooking, will send slobber down your chin like a Pavlovian dog.
Now add the rest of the ingredients and stir until it is all mixed. Keep the mixture on a medium high to high heat. Stir often so the rice does not stick to the bottom of the pot. When it starts to boil, reduce the heat to a simmer. Cover the pot and let it simmer for approximately 25-30 minutes. Stir often, and add water if needed. Only add a 1/4 cup of water at a time, then stir and check the consistency. This will be thicker than stew but thinner than mashed potatoes. Every time you stir, check yo see if water is needed.
Start to taste 20 minutes into cooking and see how the rice is doing. If it is still a bit firm continue to cook for 5-10 minutes. Also add salt and pepper to taste at this time. You probably won't need much salt because of the dry soup mix and the canned soup. I enjoy a hefty load of good pepper. Yes, some pepper is better than others. I like the Schilling's coarse ground black pepper.
When the rice is tender it is ready to serve. This is a thick dish and plates will work fine. Bowls could be used also. With such a thick hearty meal I like to have light side dishes. With this I sliced some tart green apples and some carrot sticks. A nice romaine salad with oil and vinegar would also compliment this dish.
Overall the hit rate was a 8 out of 9. One child picked every visible vegetable out of the casserole and ate only the rice and hamburger. Not bad for a 5 minute decision on what to make for dinner.
We didn't catch any fish.