Over a Cup: Kickin’ Cajun Dirty Rice

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Kickin’ Cajun Dirty Rice

Ingredients:

• 1 pound ground beef

• 1 medium green bell pepper, chopped

• 1 package (5.7 to 8 ounces) Cajun-style dirty rice mix

• Water, as needed

• 1 can (14 ½ ounces) diced tomatoes, drained

Directions:

Brown the ground beef with the bell pepper in a skillet over medium heat for 8 to 10 minutes or until the beef is no longer pink, breaking up into three-quarters-inch crumbles. Drain the drippings. Stir in the rice mix and water amount indicated on the package, omitting the oil or margarine. Bring to a boil. Reduce the heat, cover and cook according to the time indicated on the package directions or until the rice is tender. Stir in the tomatoes. Cook until heated through, stirring occasionally. Makes four servings.

Source: Colorado Beef Council

This week’s recipe can be found in the “Family Mealtimes” flier produced by the Colorado Beef Council (and funded by Beef Checkoff dollars).

According to the flier, the recipe provides “an excellent source of protein, vitamin B6, vitamin B12, selenium, and zinc and is a good source of fiber and iron.” Besides that, it’s easy to prepare, it’s quick and it’s delicious.

To make Kickin’ Cajun Dirty Rice you’ll need: 1 pound ground beef; 1 medium green bell pepper; 1 package (5.7 to 8 ounces) Cajun-style dirty rice mix; water, as needed; and 1 can (14 1/2 ounces) diced tomatoes. I’ve found that some brands of dirty rice mix are a little spicier than others, so you might experiment to see which you like best.

Brown the ground beef with the bell pepper in a skillet over medium heat for 8 to 10 minutes or until the beef is not pink, breaking up into three-quarters-inch crumbles. Drain.

Stir in the rice and the water amount as indicated on the rice package directions, omitting the oil or margarine. Bring to a boil. Reduce heat and cover, and cook according to the time indicated on the package directions or until the rice is tender. Stir in the tomatoes. Cook until heated through, stirring occasionally.

The recipe makes four servings. Serve with salad or a green vegetable.

Jody Meakins, of Meeker, sent me a whole packet of soup recipes a week or so ago, so you can look forward to some of them in this column soon. Thanks, Jody!

If you have recipes that you would like to share with readers, call me at 824-8809 or write to me at P.O. Box 415, Craig 81626.

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