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Beef Creole with Rice

beef - ground

2 cups beef stock
1 cup long grain rice
1 pound lean ground beef
1/2 cup sweet green pepper; chopped
1/2 cup celery; chopped
1/2 cup green onions; chopped
3 cloves garlic; minced
1 can (19 oz) tomatoes; undrained
1 teaspoon each dried oregano and thyme
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
pinch (each) salt and cayenne pepper;

In saucepan with tight-fitting lid, bring water to boil; add rice. Cover and reduce heat to simmer; cook for 15 minutes without removing lid. Remove from heat and let stand, covered, for 3 to 5 minutes or until rice is tender. Meanwhile, in large non-stick skillet over medium heat, cook meat, stirring to break up, for 5 minutes; drain off fat. Stir in green pepper, celery, onions and garlic; cook, stirring, for 5 minutes. Add tomatoes, oregano, thyme, black pepper, cumin and salt; bring to boil; breaking up tomatoes. Cook over medium-low heat for 10 minutes; increase heat to high and boil for about 3 minutes or until excess liquid is evaporated. Serve over rice.

Contributor: Canadian Living Magazine (October, 1990)

Yield: 4 servings

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