Saturday, April 11, 2009

Low Country Beef and Rice

Tried this the other day on the daycare kids. They didn't believe they would like it...but they did! It's really yummy. It is a little different, but has enough familiar'll love it!

Low Country Beef and Rice (from Saving Dinner by LeAnne Ely)

3/4 pound extra-lean ground beef
1 stalk celery, chopped fine
1 large onion, chopped
1 small green bell pepper, chopped
1 tsp Cajon or Creole seasoning
1 cup oats
3 cups brown rice, cooked (even if you don't normally like brown rice, use it in this...better for you and you won't be able to tell a difference if you use white rice)
3 medium tomatoes, chopped (1 1/2 cups)
2 11 1/2 ounce cans V-8 juice

In a skillet, over medium-high heat, cook beef, celery, onion, bell pepper, and Cajon seasoning in a skillet about 4 minutes, stirring frequently, until beef is brown and vegetables are tender. With paper towels, blot any excess grease. Stir in oats well. Then add remaining ingredients. Reduce heat to medium low. Keep uncovered and simmer about 5 minutes.

Note: I didn't have a skillet big enough that would hold all of this. I just followed the instructions, except transferred everything to a bowl and added the rice very last.

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