Quick Fix Beef And Rice Food

BEEFY RICE DINNER

Steps:

• Prepared rice according to package directions. Meanwhile, in a large skillet, cook the beef, celery and green pepper until the meat is browned and vegetables are tender; drain. Add the rice, salt and pepper. , Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through and cheese is melted.

EASY BEEF AND RICE

Steps:

• Crumble beef into an ungreased 2-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until no longer pink; drain. Stir in the remaining ingredients. Cover and heat on high for 9-10 minutes or until rice is tender. Let stand for 5 minutes before serving.

QUICK-FIX BEEF AND RICE

Steps:

• Preheat oven to 350°F. Brown meat in large skillet; drain. Stir in peas, soup, milk, garlic and thyme. Bring just to boil.
• Spread meat mixture onto bottom of 8-inch square baking dish. Top with rice; sprinkle with cheese.
• Bake 10 min. or until cheese is melted.

QUICK-FIX BEEF AND RICE

Steps:

• PREHEAT oven to 350°F Brown meat in large skillet; drain. Stir in peas, soup, milk, garlic and thyme. Bring just to boil.
• SPREAD meat mixture onto bottom of 8-inch square baking dish. Top with rice; sprinkle with cheese.
• BAKE 10 minute or until cheese is melted.

GRANDMAW CAIN'S BEEF TIPS AND RICE

Steps:

• Melt butter with olive oil in a large heavy pot or Dutch oven over medium heat. Place flour in a shallow bowl and dredge the beef tips in the flour. Brown the beef in the hot butter and oil, stirring often, about 15 minutes.
• Pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. Stir in the flavor packets from the rice mix and dissolve; mix in the rice and mushrooms. Bring the mixture to a simmer and reduce heat to medium-low; simmer until beef is tender and the rice has absorbed the liquid, 20 to 30 more minutes.

SPICED RICE WITH BEEF

Steps:

• Blitz the ginger and garlic to a paste in a small food processor. Put the beef in a large bowl and add the ginger-garlic paste, the allspice, cloves, 2 tsp black pepper and 2 tsp salt. Mix to coat the beef, then cover and leave to marinate for 30 mins. Will keep chilled for up to a day.
• Heat the oil in a large ovenproof pan over a medium heat and cook the onion for 8 mins until soft and translucent. Tip the beef and any leftover marinade into the pan and sizzle for 10 mins until the beef starts to caramelise in places.
• Add the cardamom pods, cinnamon sticks, thyme, all- purpose seasoning and stock. Bring to a simmer, then cover and reduce the heat to low. Cook for 1 hr, then remove the lid and cook for another 30 mins. The beef should be tender but still holding together. Heat the oven to 180C/160C fan/gas 4. Leave to cool completely, then seal in an airtight container and freeze for up to two months.
• Tip the rice into the beef mixture with just enough water to cover it by about 1cm. Stir, then dot the butter over the top. Cover and bake in the oven for 30 mins. Fluff the rice up with a fork and serve with Ghanaian gravy (see 'Goes well with').

STEWED BEEF WITH RICE

Steps:

• In a large skillet, saute onion and garlic in oil until tender. Add beef; saute 2-3 minutes longer. , Stir in the tomato sauce, vinegar, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender and sauce is thickened. Stir in olives. Serve with rice.