Friday, October 6, 2017

Rice and Meat

On a fall or winter day, this dish can warm up your bones and make the world right again. Another perk of this recipe is that it is insanely quick and feeds many (or plenty for lunch leftovers). The longest part of this recipe is cooking the rice, so throw it in the rice cooker early or make ahead of time. Right before the rice is complete, oil the bottom of a large pot and brown the onions for 2 minutes. Once the onions are soft, add the garlic, seasoning, and ground meat. Start breaking up the meat and stirring in the seasoning. When the cook is almost complete, add the chickpeas and red peppers to cook. Gently stir in the chickpeas and red pepper, making sure they do not break or mush.

Meat with chickpeas cooking

Once the meat is complete, drain the fat if need be, and stir in the rice. It is easy as that, and the meal is ready to be served. Since this recipe is so quick, it is perfect for a weeknight that will fill you up!

Adding rice to pot before serving

5 cups of cooked rice
½ lb ground beef – lamb and turkey work too; however for the cheapest, tastiest result use beef
1/3 cup diced onion – about half an onion
1 15oz can chickpeas, drained
¾ tsp allspice
1/3 tsp cinnamon
1 Tbsp salt
1 tsp garlic powder
½ tsp black pepper
¼ cup diced red pepper

Set cooked rice aside. Coat the bottom of a large pot with olive oil and brown the onions for about 2 minutes. Then add the chopped garlic, seasons, and meat. Keep stirring until the meat resembles “taco” consistency. Once the meat is almost done, add the drained chickpeas and red pepper and cook. Be gentle when stirring the peas with the meat. You don’t want them turning into mush. When the meat is done, there may be some fat on the bottom of the pan. Drain this and add the rice. Once the rice is stirred in, enjoy!
Rice and Meat


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