Home Cooking Recipes
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Country Beef and Rice
Chef:  Myles H. Thomas, Jr. - St. Petersburg, FL          Category:  Main Dishes

Ingredients:
1 1/4 pound beef, diced in 1/2 inch cubes - the less tender cuts
1/4 pound hog jowl/fat back/bacon - diced 1/4 inch
1 large onion, peeled and chopped fine
3 cloves garlic, chopped fine
2 bell peppers, cleaned & chopped 1/4 inch pieces
4 large carrots, cleaned and sliced thinly
2 large tomatoes, chopped with skin
2 cups water
2 cubes beef bouillon
2 teaspoons salt
1/4 teaspoon ground pepper
1 cup uncooked long grain rice
fresh parsley for garnish







Directions: Preheat Dutch oven on stove at medium high heat, add hog jowl/fat back/bacon fry for 2 minutes, add beef, brown and stir for 4-6 minutes, add onion and garlic, cook and stir frequently for additional 3-4 minutes, add bell pepper, fry and stir frequently until peppers are crunchy tender, add tomatoes and salt and ground pepper, place lid on Dutch oven, remove Dutch oven from heat, place in oven with lid. In small pot place water, bring to boil, dissolve bouillon, add carrots, bring back to boil, turning down and putting lid on pot, simmering for ten minutes, add to Dutch oven, fold all ingredients together to include rice, put lid on Dutch oven and place in oven at 350° F. for 1 hour. Remove from oven and serve.

Notes: You may use yellow peppers for color.

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All Aboard Harvest