Easy Dirty Rice

This week has not left much for breathing room.  I've rarely had a minute to be on the computer and when I do get on here my thoughts seem unfocused and jumbled.  Having 2 small babies in the dayhome has kept me hopping and with not a minute of break through out the day.  At night I've been running to my sis's to feed the cats and water the flowers.  Because of course the week they go on holidays it's been a heat wave.  It's also downpoured a couple of times but half her planters are away from the rain touching them.  So it's been a little crazy around here.

It's been a week of simple recipes too.  I'm so unmotivated to cook in the heat, even grilling is a chore as the heat from the bbq just intensifies the already baking deck.  And you know this is all relative because a heatwave to me is a cool down for some of you.  I know you guys who get into the triple digits don't feel one bit sorry for me.  But I know my fellow Albertans are nodding their heads in agreement.

Anyway, I've had this recipe in my "To Try" file for I don't know how long.  With the heat yesterday, it seemed to fit the bill. I accomplished two goals with making this:  I got supper on the table and I tried something out of my ever growing and burgeoning "To Try" recipe file.  It's now going into the family faves file. Everyone really liked it.   It was tasty, easy, and only used one pan (read that as simple cleanup!).

EASY DIRTY RICE


-1 kg lean ground beef (2 lbs.)
-1 large onion, chopped
-2 bell peppers of various color, chopped fairly large (I used red and orange)
-3 large garlic cloves, crushed or chopped
-1 handful (about 1/2 bunch) chopped fresh parsley
-1 cup mushrooms halved or quartered
-1 can cream of mushroom soup
-2 1/4 cups water (or beef broth)
-if using water, add 2 cubes or 2 packets or 1 Tbsp refrigerated beef bouillon
-1 1/2 cups raw white rice
-salt and pepper to taste
-pinch of chili pepper seeds to taste

Brown the ground beef, onions, garlic & peppers together.  Drain the fat from the pan.  Add soup, the broth or water, bouillon if using water, salt & pepper and chili seeds.  Stir and bring to boil.  Add rice, stir, cover, turn heat to low and simmer for 20 - 30 minutes until rice is tender.

Serve with pickles or pickled vegetables.

Joining in with Sandra for Cooking Thursday.