Goonhub
11-30-2016, 03:24 PM
(This post was last modified: 11-30-2016, 03:25 PM by ChrisOniell69. Edited 1 time in total.)
Here's the "rice based amalgam that either costs close to nothing or an arm and a leg based on where you buy ingredients" recipe my mom used to make that I've been told comes in a brand name form. It's kind of like rice pilaf with tomato and it tastes alright.
One cup of uncooked rice (any kind works)
400 grams lean ground beef or pork or something ground meaty
About half the volume of your rice in broken up rice vermicelli noodles
A solid quarter of a big ol onion (chopped)
3 tbsps cooking oil
1 garlic cloves (minced)
1/2 green bell pepper (chopped)
2 cans stewed tomatoes (14 ounces each, undrained)
1 tsp salt
2 tsps chili powder
Heat oil in a pan over medium heat; add rice and broken up vermicelli, cook, stirring quite a bit, until it's a little browned.
Add onions, garlic, green peppers and meat. Stir and break up meat; cook until onion is tender and lightly browned.
Add tomatoes and seasonings. Break up your tomatoes a bit. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed.
Eat it whenever you deem it cool enough.
One cup of uncooked rice (any kind works)
400 grams lean ground beef or pork or something ground meaty
About half the volume of your rice in broken up rice vermicelli noodles
A solid quarter of a big ol onion (chopped)
3 tbsps cooking oil
1 garlic cloves (minced)
1/2 green bell pepper (chopped)
2 cans stewed tomatoes (14 ounces each, undrained)
1 tsp salt
2 tsps chili powder
Heat oil in a pan over medium heat; add rice and broken up vermicelli, cook, stirring quite a bit, until it's a little browned.
Add onions, garlic, green peppers and meat. Stir and break up meat; cook until onion is tender and lightly browned.
Add tomatoes and seasonings. Break up your tomatoes a bit. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed.
Eat it whenever you deem it cool enough.