0.0 – 0 reviews • Rice Recipes
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
15 min |
| Cook: |
25 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 garlic clove
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons light olive oil
- 2 onions, finely chopped
- 13 ounces beef, cut into cubes
- 2 green peppers, seeded and sliced
- 2 red peppers, seeded and sliced
- 2 yellow peppers, seeded and sliced
- 3 tomatoes, roughly chopped
- 12 ounces non-sticky rice
- 4 tablespoons chopped fresh parsley leaves
- 4 spring onions, finely chopped, for garnish
Instructions
- With a mortar and pestle, grind together the garlic, salt and freshly ground pepper.
- Heat the olive oil in large heavy-based saucepan over high heat until very hot. Add the onions and cook for 1 to 2 minutes until just beginning to brown. Add the garlic paste from the mortar and stir.
- Stir in the beef and continue to cook over high heat for 2 to 3 minutes until all the meat is browned. Next add the peppers and tomatoes and stir well.
- Slowly pour in the rice. Stir well and add enough water to cover the ingredients by 1-inch.
- Bring to a boil, then cover and reduce the heat to maintain a simmer. Simmer for about 20 minutes or until almost all the water has been absorbed. You may need to add a little more water if the rice is too al dente and the dish quite dry.
- Just before serving, sprinkle over the parsley and spring onions.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
399 |
| Total Fat |
8 g |
| Saturated Fat |
2 g |
| Carbohydrates |
62 g |
| Dietary Fiber |
4 g |
| Sugar |
6 g |
| Protein |
20 g |
| Cholesterol |
39 mg |
| Sodium |
886 mg |