This is a great one-pot week night meal. And a great way to sneak some vegetables into your kids tummies! You can use brown rice instead of white in this recipe, but be sure to add more liquid and let it cook a little longer.
- 1 lb ground beef (I used 1/2 lb ground pork b/c it was cheaper and I just had 2 people to feed)
- 1 small onion, chopped
- 1/2 bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup white rice (you could increase this to 2 if you have more people to feed, but remember to increase the liquid!)
- 2 cups beef stock (or whatever stock/bouillon you have on hand)
- 1 cup tomato sauce (or an 8 oz can. You can also use a can of tomato soup)
- 1/2 head of cabbage, chopped or shredded
- 1/2or 1 teaspoon paprika (depending on your taste)
- 1/4 teaspoon cayenne
- Salt and pepper to taste
- In a large, wide pan with a lid, heat 1 tblsp vegetable oil over medium heat. Saute onion and pepper until softened and slightly translucent. Add garlic and saute until fragrant.
- Add ground beef and brown.
- Add paprika and cayenne.
- Add rice and toast till golden.
- Pour in beef broth and tomato sauce. Stir to combine—make sure to scrape up any rice sticking to bottom of pan. Add salt and pepper to taste.
- Cover and let simmer. 7 minutes. Keep an eye on the moisture level (some rices absorb more than others).
- Uncover, stir and add in chopped cabbage. Add more liquid if necessary.
- Recover and simmer until cabbage is tender and rice is cooked (another 5-10 minutes).
- Serve and enjoy! Makes 4 servings with lots of leftovers!