Ingredients:
1 -1 1/2 lb ground beef
3 cans campbell condensed vegetable beef soup ( sometimes the can reads ” With Barley” but use either one because they both have barley)
2 1/2 cups cooked rice ( any kind you want -see directions below before you cook it)
1 medium onions
2 1/2 tablespoons chicken bouillon or 2 1/2 tablespoons beef bouillon, consentrate or cubed
soya sauce
salt and pepper, for taste
1 1/2 cups water, for simmering
diced carrots
cabbage
cubed potatoes
fresh sliced mushrooms
red bell peppers, diced
yellow bell peppers, diced
Directions:
Ground the beef in a stock pot with a bit of oil until just cooked.
In the same pot add onion and any or all of the optional veggies.
I say optional because this is the kind of dish you can throw together all your veggies before they go bad– and it still tastes great.
I personally like this with all the options- it’s up to you.
Whatever you have decided to add, saute them on medium heat for about 5 mins (you might need more oil) add water to keep everything from being scorched and simmer until all the veggies are just about done- approximately 15-20 mins.
While your veggies are cooking now is the time to cook your rice.
I usually use minute rice because it’s quicker to cook.
And– surprise, I cook it in the microwave which saves even more time!
I cook 2 1/2 cups rice in 2 1/2 cups water with chicken boullion and a tablespoon of butter or margarine on high for 7-8 mins.
Tip: cook the rice in a large, high rimmed bowl and place a cover over top of it to create a steam effect.
Add 3 cans of soup to the stock pot and 1 can of water and stir well.
Taste to see if the veggies are done and for seasoning purposes.
At this time I usually add about 3 tbsp of soya sauce and my desired amount of salt and pepper.
Once rice is done add the rice to the stock pot and mix well.
Again taste to see if it needs more seasoning and turn off the heat and serve!
Servings: 8
Time preparation: 15 min.
Time total: 50 min.