Wednesday, July 31, 2013

Lunch Recipe

Today my mom tried a new lunch meal that I thought was really good!  It could also be a dinner meal.  It is super filling, even though it takes a long time to make.  Here it is!:

Hartley's Mexican Rice Supper (from Unbelievably Gluten-Free!)
Serves 6-8 
Prep. 20 min.
Cook 30-35 min


  • 1 Tb olive oil
  • 1 pound lean ground beef
  • 1 medium-size onion, finely chopped
  • 1 clove garlic, minced
  • 1 can (14 1/2 ounces) diced tomatoes, with their juices
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 1/2 cups water
  • 3/4 cup raw long-grain rice
  • 1/2 cups tomato sauce
  • 1 to 2 Tb chili powder
  • 1/2 tsp ground cumin
  • Dash of Worcestershire sauce
  • Salt and pepper
  • Taco Toppings if desired

1. Heat the olive oil in a large frying pan over medium heat.
2. Crumble the ground beef into the pan and cook, stirring to break up the larger clumps, until the beef has browned all over and is cooked through, 4 to 5 minutes.  Add the onion and garlic, and cook, stirring, until the onion is soft, 3-4 minutes.  Add the tomatoes with their juices, and the black beans, water, rice, tomato sauce, chili powder, cumin, and Worcestershire sauce.  Season with salt and black pepper to taste.  Mix well and let the mixture come to a boil.  Reduce the heat, cover the pan, and let simmer until the rice is cooked through and tender, 25-30 minutes.

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