Rice and Vegetable Skillet with Ground Beef
A hearty rice and vegetable skillet with fresh ingredients featuring ground beef, tomatoes, bell pepper, celery, onions, garlic, and chives, seasoned with salt, pepper, paprika, Tabasco, and a touch of olive oil. Enjoy this dish from Spoonsparrow!
Ingredients
- 250 g long‑grain rice
- Salt
- 400 g plum tomatoes
- 1 large yellow bell pepper
- 2 stalks celery
- 2 tbsp chopped chives
- Pepper
- Tabasco
- paprika powder
- 1 Shallot
- 1 Garlic clove
- 2 tbsp olive oil
- 500 g mixed ground beef
Instructions
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1.
Boil the tomatoes, shock them in ice water, peel and quarter them while removing the stem end. Peel the bell pepper with a vegetable peeler, halve it, remove seeds, and cut into bite‑sized strips. Wash, trim, and cut celery stalks into 1 cm pieces. Peel and finely mince the shallot and garlic.
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2.
Cook rice according to package instructions in salted water. Sauté garlic and shallot in oil, add bell pepper and stir until softened, then add ground beef and cook briefly, stirring lightly so the meat forms small clumps. Season with salt, pepper, and paprika powder. Add tomatoes and celery and continue cooking. Drain rice, let it rest briefly, then mix with the beef‑vegetable mixture. Sprinkle with chopped chives before serving.
