Alright, here’s another quick and somewhat easy recipe.
If you don’t have some of these spices, you can omit them and it’ll be just as good.
You can also omit everything except what I call the holy trinity—salt, pepper, and oregano.
Feel brave? Throw in a jalapeño or red pepper flakes.
I have to tell you, my cooking isn’t an exact science, and as you can see A LOT of things are interchangeable.
All I can say is that there are certain spices you CANNOT be heavy handed with.
Here we go. Here’s what you’re going to need.
- Rice (I like to use uncooked rice to start but minute rice works)
- Ground beef
- Cooking oil
- Garlic (I use the preminced stuff)
- Bell peppers
- Tomato sauce
- Apple cider vinegar (or nah.)
So let’s get it.
Load your rice into your rice cooker. Doesn’t matter what kind. If you use minute rice but it directly into the meat sauce AT THE END.
Chop your onions and bell peppers.
Put you cooking oil in the pan, turn it on medium heat.
Toss in your onions and garlic. Cook until onions are translucent.
Add bell pepper.
Then add your ground beef. And add my holy trinity of spices— salt, pepper, and oregano.
Let it brown.
Since my roommate doesn’t like vinegar, I do this next to cook out the ACV as much as possible. DO NOT be heavy handed with it, you will regret it (one tablespoon or less)
Then add your other spices. I’ll tell you the ones to not be heavy handed with:
Clove will make it too aromatic no more than a half teaspoon.
Coriander, omit if you’re really sensitive to cilantro.
Now, hit it with the holy trinity (salt, pepper, and oregano)
Add the tomato sauce. Let it bubble.
If your rice is not done turn your meat to simmer.
Add rice in when it’s done.
If you are using minute rice, dump it in, stir and let it cook until the rice is done.
Now it is time to eat. Enjoy.